1, ingredients: powdered sugar 2 1g, medium flour 190g, cream 46g, salad oil 30g, water 86g, low flour 100g, cream 75g, low flour 30g, milk powder 20, powdered sugar 75g, cream 25g, salt.

2. Sieve the medium flour+powdered sugar-add softened cream, salad oil and water-knead well, shape into a rectangle, cover it with plastic wrap and let it stand until 15.

3. Sieve with low powder-add softened cream-knead well and make it into a rectangle, cover it with plastic wrap and put it in the refrigerator to make it hard and better.

4. Sieve the powder-add malt for drawing and mixing-add softened cream, water and salt-knead it evenly, then shape it into a rectangle, cover it with plastic wrap and put it in the refrigerator to make it hard and better.

5. Pat the oil skin flat and wrap it into the pastry-roll it twice-pick up the two ends-rest 15. The length of the first roll is about hand length.

6. After kneading, let the dough stand on the surface of glossy surface.

7. After kneading, let the dough stand on the surface of glossy surface, and wrap the stuffing in order.

8. Wrap them up and round them slightly, then let them rest and then bake in the oven at 230/ 230 10 for 5-8 minutes.