Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Pour high gluten flour, low gluten flour, salt and water into the cook's machine and mix them evenl

3. 

   Step3:Add white sugar to the yolk and mix well with the beater until the egg is white

4. 

   Step4:Add custard powder to the yolk and stir evenl

5. 

   Step5:Add vanilla to milk and stir in the pan over low heat until boile

6. 

   Step6:Then pour the milk into the yolk through a sieve. Strain out the vanilla seeds

7. 

   Step7:Then add butter while it's ho

8. 

   Step8:Add low gluten flour and mix wel

9. 

   Step9:Then screen with a mes

10. 

    Step10:Put the egg yolk paste into the pot and stir it slowly to form a paste. But it can still flow. Then cool it slightly and refrigerate it for an hour

11. 

    Step11:Take out the dough evenly stirred. Divide it into two equal parts. Seal it with plastic wrap and refrigerate for one hour

12. 

    Step12:Take out the dough and roll it into square shap

13. 

    Step13:Divide the butter into two equal pieces, and wrap them into the good dough

14. 

    Step14:Wrap it u

15. 

    Step15:Fold. Tap gently with a rolling pin. Roll fla

16. 

    Step16:Fold, pat and flatten several time

17. 

    Step17:Make two equal sized oil skin

18. 

    Step18:Then fold the two oil skins together. Put some water between the two oil skins to connect them

19. 

    Step19:Then take a large enough fresh-keeping film and seal it. Use a rolling pin to gently roll it open. Put it in the refrigerator for 20 minutes

20. 

    Step20:Take out the pastry and roll it into thin slices the size of a baking pa

21. 

    Step21:Put it in the baking tray. Make holes in the pastry with a fork to exhaust

22. 

    Step22:Preheat the oven at 180 ℃. Bake for 30 minutes in the middle layer above the fire until the surface of the pastry is slightly yellow (or cover with tin paper after coloring

23. 

    Step23:Remove the uneven edge after coolin

24. 

    Step24:Then cut it into small rectangles. Put the Cassida sauce into the flower mounting bag to extrude the patter

25. 

    Step25:Put in grape

26. 

    Step26:Add another layer of pastry. Squeeze in the casserol

27. 

    Step27:Add kiwi fruit, grapes and dried peache

28. 

    Step28:Add a layer of pastr

29. 

    Step29:Squeeze in casserol

30. 

    Step30:Add kiwi, cranberry and dried peache

31. 

    Step31:Fruit shape can be different according to personal preferenc

32. 

    Step32:Don

33. 

    Step33:Close loo

34. 

    Step34:Attractive color

35. 

    Step35:Not ba

36. 

    Step36:Enjoy slowl

37. 

    Step37:Romantic desser