2. Mix the low flour, high flour and salt evenly, then add ice water to knead, and add melted butter (40g) when it is almost the same.

3. Knead until there are no particles, wrap them with plastic wrap and put them in the refrigerator 1 hour. You don't have to knead the dough for too long, just dough without particles.

4. Put butter (180g) into a fresh-keeping bag, roll it into thin slices with a rolling pin, and put it in the refrigerator.

5. Take out the dough and butter, make the dough twice as big as the butter, shrink the dough in half, and wrap the butter in the dough.

6. Open into a rectangle.

7. Fold the dough 40 times like a quilt and put it in the refrigerator for 20 minutes. Repeat this five times, and refrigerate for 20 minutes after each quilt folding, and refrigerate for 4 hours at the last time. Don't bother. Be patient when making cakes.

8. The quilt I refrigerated for four hours looks like this. It looks like an ordinary noodle. You won't know it's useful until you bake it.

9. Fold into various shapes, bake 65,438+00 pieces, leave eight pieces of dough frozen and then bake in thick.

10. It's delicious even if it's baked directly without styling. I put the egg yolk on it and sprinkled it with sugar residue. Jam and chocolate can be put on it.