Cooking Steps

1. 

   Step1:Accurate weighing of required ingredient

2. 

   Step2:The desalting and cream in the main ingredient are mixed evenl

3. 

   Step3:Use the back of your hand to push forward until the dough is firm. Add butter and salt and continue to knead until smooth

4. 

   Step4:Relax for 10 minutes and refrigerate the dough for 1 hou

5. 

   Step5:Roll the crispy slices into a thin and uniform rectangle for cold storag

6. 

   Step6:Take out the dough and roll out the dough with twice the growth of the oil and put in the shortening (the hardness of the oil and the surface should be similar

7. 

   Step7:Patch up to tundis

8. 

   Step8:Open evenl

9. 

   Step9:Fold it into three layers and then roll it up again. Cool it for 30 minutes and relax. Fold it up three times in total

10. 

    Step10:Roll into 4mm thick patc

11. 

    Step11:Cut a long triangle 30 cm long and 10 cm wid

12. 

    Step12:Cut 2 cm in the middle of ten cm and roll it down evenl

13. 

    Step13:Roll into the conch shape as shown in the picture, put it into the baking tray, ferment for 60 minutes, brush the egg liquid, heat it up and down in the oven for 190 ℃ and bake for 14 minute