Cooking Steps

1. 

   Step1:Mix and knead the dough materials into a smooth dough and put it into the refrigerator for freezin

2. 

   Step2:Shape the butter into a rectangle and refrigerate it

3. 

   Step3:Roll the dough into a rectangle, twice the size of butter, and put the butter in the middle

4. 

   Step4:Wrap the dough around the butter. Close up and squeeze tightly

5. 

   Step5:Roll the dough into a long strip

6. 

   Step6:30 minutes cold storage 30% off at a time

7. 

   Step7:Once again, open a growth bar

8. 

   Step8:Repeat 2 times, 3 fold and refrigerate for 20 minutes

9. 

   Step9:Finally roll it out to 5mm thick, cut off the redundant corners, and then punch holes in the surface embryo

10. 

    Step10:Preheat the oven and heat it up 190 ° and down 160 °. Heat the middle layer up and down for 30 minutes.

11. 

    Step11:To make Cassida sauce-1, add white sugar to the yolk; 2, beat the yolk with a beater until the yolk is slightly white; 3, sift the low gluten powder and add it to the yolk to mix well; 4, pour the milk into the pot to boil; 5, pour the milk into the yolk twice to mix well; 6, sift the liquid and pour it into the pot; 7, turn the heat to small and stir slowly with an egg beater; 8, stir until it is sticky Cut out the lines to turn off the fire; 9. Put the prepared casda sauce cool and stick the fresh-keeping film on the surface for standby.

12. 

    Step12:At last, cut the pastry into three equal parts. Then squeeze the casda sauce in the middle. Put on the blueberry for decoration.