Cooking Steps

1. 

   Step1:Low gluten flour 60g, high gluten flour 60g, butter 15g, salt 2G, proper amount of water, evenly knead into smooth dough and put it in refrigerator for 20 minutes to relax.

2. 

   Step2:Beat the butter. Make it into a square 12 cm long. Refrigerate for 10 minutes. Roll the relaxed dough into a 20cm square. Put butter slices in the middle. Wrap. Use a rolling pin to loosen the dough. Take the middle of the dough as the dividing point. Roll it up and down. Roll it out to 3540 cm long and 0.50.8 thick. Brush off the excess powder with a brush to avoid affecting the score.

3. 

   Step3:Fold into three folds and refrigerate for 20 minutes. Then roll it into a 0.3-thick patch.

4. 

   Step4:Defrost the pastry. Put on the flour, straighten it. Use a fork to open a hole.

5. 

   Step5:Lay a thin film on the board, put pastry on the film, and bake for 15 minutes in a 200 ° C oven.

6. 

   Step6:Remove the water from the yogurt.

7. 

   Step7:Put the whipped cream and sugar in a bowl. Put the dehydrated yogurt into a container and mix.

8. 

   Step8:Cream the pastry, put the sliced strawberries on top of the pastry. Put the pastry on top of the pastry, and then milk the oil. Circulate it. Finally, cover the top with the pastry.

9. 

   Step9:On a plate. Decorate with strawberries and blueberries, and sprinkle them with sugar powder or sugar.