Cooking Steps

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   Step1:220g of low gluten flour, 30g of high gluten flour, 28g of light cream, 25g of eggs, 25g of sugar, a little salt, 110g of ice water, 175g of butter (for wrapping) - bake at 185 ℃ on fire and 160 ℃ on fire for 3540 minutes. (it needs to be adjusted according to the oven) 200 grams of Cassida sauce milk, 2 yolks, 40 grams of white sugar, a little vanilla, 10 grams of starch, 15 grams of low gluten flour, 16 pieces of fresh strawberries, 100 grams of milk oil. 1. First, make a thousand layers of pastry. Measure all materials of the thousand layers of pastry. 2. 220 grams of low gluten flour, 30 grams of high gluten flour, 28 grams of light cream, 25 grams of eggs, 25 grams of fine sugar and a little salt. Put them into a large basin. 3. Add ice water one by one. And form dough. Do not add water at one time. It depends on the soft and hard state of dough. 4. Knead into a smooth dough. Wrap the dough with plastic wrap. Refrigerate for 20 minutes to relax.

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   Step2:Wrap 175g in butter and cut into slices. Neatly code into a fresh-keeping ba

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   Step3:Use a rolling pin to roll the butter into a thin and even rectangular piece of butte

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   Step4:Then refrigerat

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   Step5:Take out the loose dough. Put some flour on the chopping board to prevent sticking. Roll the dough into a rectangle. It's three times the length of the butter slice. It's wider than the butter slic

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   Step6:Now take out the butter slice. Tear off the fresh-keeping bag

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   Step7:Then place the butter in the center of the dough

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   Step8:Turn one end of the dough over and cover it with butte

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   Step9:The other end is also turned over and covere

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    Step10:Squeeze out the air in the middle of the patch by hand. Compact the upper and lower mouth by han

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    Step11:Rotate the patch 90 degrees. Use a rolling pin to roll the patch open. When rolling out, roll out as thin and even as possible. Don't roll out the patch too har

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    Step12:Finally roll the patch into a large rectangle with uniform thicknes

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    Step13:Fold one end of the dough to the middl

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    Step14:The other end also folds to the middl

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    Step15:Fold the face in half agai

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    Step16:In this way, the first four fold mask is finished. Wrap the mask with safety film and refrigerate it for 20 minutes

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    Step17:Then repeat step 1216 for four fold skin twice. A total of four fold skin three times. This is the folded fac

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    Step18:Roll the folded face into 3m

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