Cooking Steps

1. 

   Step1:Sift the flour. Dice the butter and add it to the flour. Butter is refrigerated. It doesn't need to be softened when taken ou

2. 

   Step2:Add water and salt. Knead the flour and butter into a ball by hand. Refrigerate in a fresh bag for 1 hour. (flour and butter are mixed unevenly at this time. Do not knead for the sake of even mixing.

3. 

   Step3:Sift a layer of hand powder on the silica gel pad. Put the dough on it. Press it a little flat with your hand. Then sift a layer of hand powder thinly. Brush the excess powder with a brush. Roll it flat and thin from the middle up and down. Roll it into a rectangle as far as possible. The edge can be flattened with a scraper.

4. 

   Step4:After brushing a layer of hand powder, fold the upper and lower ends in the middle and then fold them in half. Complete a 4 fold. Put it in a fresh-keeping bag. Keep refrigerated for 1 hour.

5. 

   Step5:Take out the dough, place it vertically, and brush with hand powder. Roll it out again from the middle up and down.

6. 

   Step6:Fold the upper and lower ends in half and then in half. Then repeat step 345. Repeat 2 times in total. Put the dough in a fresh bag and refrigerate for 1 hour.

7. 

   Step7:Take out the pastry, spread the powder and roll it thin. It's about 0.5cm.

8. 

   Step8:Cut the pastry into rectangles of 10cm in length and 5cm in width. Put them in the baking tray after the fork holes.

9. 

   Step9:Put it into the preheated oven. Heat the middle layer up and down for 210 ℃ for 20 minutes or so until the skin is golden.

10. 

    Step10:See hierarch

11. 

    Step11:Put the whipped cream on the pastry. Just put the fruit on it.

12. 

    Step12:Is it beautiful?