Cooking Steps

1. 

   Step1:Mix all the ingredients together except the folded butter to make a dough. Cover the dough and ferment.

2. 

   Step2:Wrap the folded butter in a plastic wrap. Roll it out into a large sheet. Put it in the refrigerator for about 30 minutes.

3. 

   Step3:When the dough is twice its size. Poke a hole in the middle with your finger. If it doesn't sink, it means it's fermented

4. 

   Step4:Deflate the dough and roll it into a long dough. Put butter in the middle. The dough must be about three times larger than butter

5. 

   Step5:Fold one side of the dough around the butte

6. 

   Step6:On the other side, fold it over and wrap it. Press the bottom of the dough to death. Push the air between the dough and butter toward the top. Press the top of the dough to death. Fold it like a quilt. Fold it in half. Put the dough into the refrigerator and wake up. Repeat these two steps three times. This pastry is read

7. 

   Step7:Roll the dough into a long strip about 1cm thick again. Divide it into 45 parts

8. 

   Step8:Put in the mould and ferment twice to twice the size. Brush the egg liquid. Oven 180 degrees. About 20 minutes.