Cooking Steps

1. 

   Step1:Put the high-precision flour into the basi

2. 

   Step2:Add milk, baking powder, whole egg and white sugar into flour and mix wel

3. 

   Step3:Harmony doug

4. 

   Step4:Roll it into a rectangle in a large fresh-keeping bag with a thickness of 2cm. Then put it in the freezer for 30 minute

5. 

   Step5:The picture above shows 100g butter. It's a small fresh-keeping bag filled with lumpy butter and rolled flat 1cm thin slices with a rolling pin. It's 1 / 2 of the rolled surface (maybe this is the so-called wrapping butter. I've made it for the first time. The little fish just make hatchets) and it needs to be frozen in the refrigerator for 15 minutes

6. 

   Step6:Take out the noodles and butter from the refrigerator. Put them on the top. Put the butter on the bottom half of the noodles. Fold it in half and wrap the butter completely. After wrapping, there are three sides open. Then roll out the air with the rolling pin and hold the seal. Be sure to wrap the butte

7. 

   Step7:Fold in half and keep wrappin

8. 

   Step8:Continue to fold fla

9. 

   Step9:Fold in half at flat

10. 

    Step10:Then roll it out into a rectangle. Cut it into four fingers wid

11. 

    Step11:Roll it up and put it in the baking tray. Ferment it to twice the size. Maybe the oven ferments for 20 minutes. The temperature is 30. Preheat the oven for 5 minutes, 180 ℃ and bake it for 25 minutes

12. 

    Step12:The final product. Let's study together with little fish. It's also the first time for little fish to make it. Or it's more successful. How about you?