material

Water, sugar, a little salt, 220g low-gluten flour, 40g butter,180g butter (for wrapping) and jam.

working methods

1, butter softens at room temperature, 40g is mixed with flour, then flour, sugar and salt are kneaded into smooth dough, and then the dough is refrigerated in the refrigerator for 20 minutes.

2. During this period, put 180g butter into plastic wrap, roll it into a rectangle with thickness, and put it in the refrigerator for re-shaping.

3. Roll the dough into a rectangular dough sheet three times larger than the butter, put the butter in the middle of the dough sheet and fold it in half.

4. Roll the dough sheet into a dough sheet with a thickness of about 0.3cm, fold it in half by 40%, and then put it in the refrigerator for 20 minutes.

5. Repeat the above steps for 3 times.

6. Then cut the dough into a square about 8cm long, make it into a certain shape, brush it with whole egg liquid, and put jam in the middle.

7. Preheat the oven for 200 degrees 15 minutes.