Chinese Food

Cooking Steps

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   Step1:First, make the pastry. Add a pinch of salt and water to the low gluten flour. Make the dough and knead evenl

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   Step2:Then add the softened butter and knead evenl

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   Step3:The dough is kneaded to a smooth state. The plastic wrap is relaxed for half an hour

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   Step4:Time to relax dough. Butter for wrapping. Put the softened butter into the fresh-keeping bag. The smallest fresh-keeping bag I use. 20cm wid

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   Step5:Squeeze the butter a little by hand into the corners. Fill both corners with butter

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   Step6:After that, use a rolling pin to gently roll evenly. The thickness is the same. The size is half of the size of the fresh-keeping bag. Put it in the refrigerator for freezing

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   Step7:Spread some dry powder on the kneading pad. Roll the loose dough into a rectangle as much as possible. It's twice the size of frozen butter

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   Step8:Cut the plastic wrap with simple method. Put the butter in the middle of the rolled dough. The butter will soften easily after it is taken out. Try to move faster in this step

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   Step9:Lift up the dough on both sides. Wrap the butter on it. Tighten the necks

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    Step10:After that, it's like folding a quilt. Fold the dough in half like the middle. Then fold it in half

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    Step11:Roll the folded dough into a rectangle again. You can sprinkle some dry powder. This way, you can roll it better

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    Step12:Fold the dough like a quilt. Fold it in half agai

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    Step13:Sprinkle some dry powder. Roll it into a rectangle again. This time it's a little longer than the previous two rolls

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    Step14:Fold the rolled dough in half. Then fold it into three fold

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    Step15:Put the plastic wrap in the refrigerator and relax for 15 minute

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    Step16:Roll the loose dough into Zero point three Cm thick slice. Cut off the edge. Make the patch regular rectangl

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    Step17:Then cut the dough horizontally first, and then cut it vertically from the middle. Then cut it vertically for four times and then cut it vertically for two times. Divide it into 8 parts

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    Step18:Spread oil paper on the baking tray. Gently move the cut dough into the baking tray. Then poke holes in the dough with a fork. Relax the plastic wrap for half an hour

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    Step19:Preheat the oven 180 degrees. Bake the loose dough in the oven for 40 minutes. Color the surface. Cool it out

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    Step20:Now make cream cream. Beat the softened butter with egg all the time. It's OK to have a fine and smooth luster

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    Step21:40g sugar, add water and heat on low hea

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    Step22:Add in the remaining sugar and beat to 7 point

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    Step23:Boiling sugar with water to make bubble

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    Step24:Pour into the egg white while it's hot. Beat the egg beater at high speed until the egg white is fine and gloss

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    Step25:Point

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