Cooking Steps

1. 

   Step1:To make the dough, first chop the butter. Mix the flour with low and high gluten. Mix well. Then put the butter in the middle of the flour. Slowly pour in the water. Knead the flour from the inside to the outside. Add the water in a proper amount. It should not be too wet.

2. 

   Step2:Rub the flour. Rub the butter evenly. Thoroughly. Rub it until it doesn't stick. Drop the dough. Rub it until it is smooth. Then cover the dough with a towel and wake up for half an hour.

3. 

   Step3:Break 180g of butter into pieces and refrigerate in a quick freeze.

4. 

   Step4:Sprinkle some dry powder. Roll the middle of the surface thick. Four times thin. Roll it out from the middle.

5. 

   Step5:The place with air hole is punctured and deflated. Put on the rolled butter. Fold it from the outside to the inside. When folding each corner to the inside, press it.

6. 

   Step6:Sprinkle some dry powder. Gently tap up and down in the middle. Vent the air at the place with air holes. Roll it out after it is punctured. Roll it out three times after it is finished. Roll it out again. Then fold it three times. It should be fast. Refrigerate it for a while. It can be a little hard. (30% off 2 times

7. 

   Step7:Take it out after cold storage, roll it out and fold it three times. Roll out the surface from the middle to the outside, cut off the four sides, cut the pieces and refrigerate for another 2 hours.

8. 

   Step8:During this period, make custard jam again. Mix the low gluten powder and sugar together. Then pour in the milk. Put in the egg yolk. Boil it over a small fire. Stir the tartar jam while cooking. Stir until the dough is smooth.

9. 

   Step9:Apply a layer of yolk liquid before entering the oven. The baking temperature is 185 ℃. The baking time is 15-20 minutes. The surface is golden.

10. 

    Step10:Mount the custard sauce. Put on the fruit tray.