Cooking Steps

1. 

   Step1:Mix all ingredients except butter and wrapped in butter. Knead until there is rough gluten. Add 20g butter and continue kneading until fully expande

2. 

   Step2:Wrap the dough with plastic wrap and refrigerate for 1 hour. Then take it out and roll it into a rectangle

3. 

   Step3:Roll the butter into slices. Put it on one side of the dough

4. 

   Step4:Wrap it from right to left. Press the edge tightly to prevent the butter from being squeezed out when rolling it out

5. 

   Step5:Fold in a single fold. Refrigerate for 30 minutes each time. 3 times in tota

6. 

   Step6:Roll the frozen dough into flakes. The thickness is about Zero point three C

7. 

   Step7:Cut length 40 cm. Width 20 c

8. 

   Step8:10 cm a unit, 20 cm high, cut into isosceles right triangl

9. 

   Step9:One in the middl

10. 

    Step10:Get the corners up. Roll them down gentl

11. 

    Step11:Curled up like a calf's hor

12. 

    Step12:After the second wake-up, heat it up to 200 ° C, heat it down to 170 ° C and test it for 5 minutes until the surface is colored. Heat it up to 190 ° C and 5 minutes. Bake it to the full Suzhou Exhibition (different ovens have different fires, and the temperature and time can be properly adjusted. For example, the hot blast stove can be used to bake it for about 10 minutes at 160 ° C

13. 

    Step13:Finished product. Brush the whole egg before baking. Stick sesame or sprinkle suga