Cooking Steps

1. 

   Step1:Mix the flour. Mix with salt. Mix the flour with yeast water to make doug

2. 

   Step2:Cover with plastic wrap and let it stand at room temperature for 30 minutes. When the fermentation is slightly expanded, it can be put away. Put the preliminarily prepared flour seeds in the refrigerator for 1015 hours for standby

3. 

   Step3:Put the milk powder and butter into the flour, and then rub them evenly with your hands. They will be fine granules

4. 

   Step4:Add salt, sugar, egg yolk, mix well. Use water to mix the flour and make dough

5. 

   Step5:Mix the dough and cover with a wet towel to relax for 30 minute

6. 

   Step6:Take out the dough after 30 minutes of relaxation. Cut the dough and the flour made the day before into pieces

7. 

   Step7:Mix the cut dough with fork. Knead it by hand repeatedly to make a smooth dough. It will take about 15 minutes

8. 

   Step8:After kneading, put the dough into a steel basin, cover with a wet towel and let it ferment naturally for 2 hours. After two hours, put the dough on a plastic wrap and refrigerate for 10 hours

9. 

   Step9:Put the butter in the thickened fresh-keeping bag. Use the rolling pin to press and knock it into pieces

10. 

    Step10:Then use a rolling pin to roll the butter into a rectangular or square piece. The piece is thick Zero point eight C

11. 

    Step11:Roll out the butter and refrigerate it.

12. 

    Step12:Take out the frozen dough and roll it out with a rolling pin. It is square. The thickness is Zero point eight Cm. Place the pre stretched butter piece diagonally in the middle of the piece.

13. 

    Step13:Then wrap the butter tightly up, down, left and right. Do not press the four corners of the dough on each other during the oiling process. After wrapping the corners, use your hands to hold the seams firmly. Then use the rolling pin to arrange and press evenly, so as to gradually extend.

14. 

    Step14:During the operation, press and stretch while rolling with a rolling pin. During the operation, sprinkle some dry flour. Roll the dough to about Zero point five Cm thick. Fold in the middle at one quarter of the face.

15. 

    Step15:Then fold the other side of the face toward the center, and align the seams.

16. 

    Step16:Fold the center line of the dough sheet to one end in order. It can be seen from the side as a stack of four layers. Then put it into the refrigerator for 30 minutes and refrigerate it by covering the plastic film in order. Repeat the operation three or four times in total according to this method.

17. 

    Step17:After the final operation, roll out the dough. The thickness is Zero point five Cm. Use a ruler to measure it. The width of the dough is 3

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