Cooking Steps

1. 

   Step1:Mix all ingredients except butter. Knead the gluten until the dough surface is smooth.

2. 

   Step2:Add 20g butter. Knead until smooth.

3. 

   Step3:Let the dough relax for 10 minutes at room temperature.

4. 

   Step4:Roll the dough about 35cm long and 20cm wide. Refrigerate for 30 minutes.

5. 

   Step5:The butter 250g room temperature thaw package fresh-keeping film, rolling about 20cm long and 18cm wide, put in the refrigerator for about 20 minutes.

6. 

   Step6:Take out the frozen dough. Put the frozen butter in the middle of the dough

7. 

   Step7:Fold both sides of the face.

8. 

   Step8:Use a rolling pin to press into long strips.

9. 

   Step9:Fold both ends.

10. 

    Step10:Square.

11. 

    Step11:Use a rolling pin to gently press the dough again. Roll the dough about 40cm long and 15cm wide.

12. 

    Step12:Ibid. Fold both ends.

13. 

    Step13:Cube it. Refrigerate it for about 30 minutes.

14. 

    Step14:Take out the frozen dough and gently tap it with a rolling pin. Roll the dough about 40cm long and 15cm wide.

15. 

    Step15:Divide the dough into triangles. Each dough is about 60 grams.

16. 

    Step16:In the middle of the bottom edge of the triangle. Cut a notch.

17. 

    Step17:Roll up from the bottom.

18. 

    Step18:Forming.

19. 

    Step19:After 20 minutes, brush the surface with egg liquid.

20. 

    Step20:Preheat the oven at 180 ℃. Put in the cornucopia. Bake for 2530 minutes.