Cooking Steps

1. 

   Step1:In addition to butter, other raw materials are kneaded into smooth and elastic dough (expansion stage). Cover with plastic film and put it at a temperature of about 30 ℃ for fermentation to twice the size.

2. 

   Step2:Wrap in butter if you don't buy flake butter. Roll the butter into flakes in a plastic bag and refrigerate it.

3. 

   Step3:Let the fermented dough out of the air and roll for 20 minutes. Then roll it out and make it into a dough. Then put it in butter

4. 

   Step4:Fold the pastry without butter. Compact both ends by hand. Refrigerate for 20 minutes.

5. 

   Step5:Take it out of the refrigerator and roll it into a rectangle. Fold it as shown in the figure. Use a rolling pin to gently press the surface.

6. 

   Step6:Then fold it in half again. Gently roll with a rolling pin. Refrigerate for 20 minutes.

7. 

   Step7:Then roll it out into a square shape and fold it three times at a time, as shown in the figure. Put it in the refrigerator and refrigerate for 20 minutes

8. 

   Step8:Then roll it out into a thin sheet 18 cm wide and 0.5 cm thic

9. 

   Step9:As shown in the figure, gently press out several isosceles triangles on the patch. The bottom edge is about 9cm (the size can also be adjusted by yourself

10. 

    Step10:Then roll up from the wide side

11. 

    Step11:Put hot water on the bottom of the oven. Then put the bread in the middle layer and ferment it to twice the size. Brush the egg liquid on the surface. Then preheat the oven to 220 degrees. The middle layer is about 15 minutes.

12. 

    Step12:Sprinkle a little sugar powder on the surface when eating.