Cooking Steps

1. 

   Step1:Mix other materials except butter. Do not knead the hand film to twice the size of fermentatio

2. 

   Step2:Roll in the butter and roll it into a large piece to vent. Refrigerate and relax for 40 minutes

3. 

   Step3:Roll the dough into large pieces, wrap it in butter, wrap it, fold it twice, fold it twice, fold it twice, and refrigerate it for 30 minutes

4. 

   Step4:Roll it into 1cm pancake. Cut it into 3cm wide strips. Put it into the shape you like. Ferment it twice at room temperature. Brush the egg liquid on the surface

5. 

   Step5:190 ℃ for 25 minutes to adjust the temperature according to your own ove