Cooking Steps

1. 

   Step1:90g cherries are diced and put into 10g sugar for one hour. 90g pineapples are diced and put into 10g sugar for one hou

2. 

   Step2:80g frozen butter cut into small piece

3. 

   Step3:180g low gluten powder into the butter block and mix evenl

4. 

   Step4:Put 60g ice water into 50g sugar and 3G salt, mix and dissolve. Pour into butter and low gluten powde

5. 

   Step5:Mix evenly without dry powde

6. 

   Step6:Knead into dough and refrigerate for 30 minutes (butter lumps in dough

7. 

   Step7:Sprinkle dry powder on the table. Take out the doug

8. 

   Step8:Roll it into a rectangle and fold it in four. Refrigerate it for 20 minute

9. 

   Step9:Take out the dough in the refrigerator and roll it into a rectangle. Fold it four times and put it in the refrigerator for 20 minutes

10. 

    Step10:You have to fold it three times. Take it out and roll it into a rectangle

11. 

    Step11:Cut a rectangle with a width of 6 cm and a length of 1

12. 

    Step12:Put pineapple seeds on the doug

13. 

    Step13:Put cherry chips on the doug

14. 

    Step14:Cover another piece of dough. Press out the shape around with a for

15. 

    Step15:The toothpick is full of holes in the fac

16. 

    Step16:Coat the skin with egg whit

17. 

    Step17:Put it in the middle layer of the preheated oven. 220 ℃ for 15 minute

18. 

    Step18:Finished produc