Ingredients: 200 grams of low-gluten flour, 200 grams of butter, 5 grams of salt, water 100 ml.

Low-gluten flour needs a sieve to filter out larger particles. Then add salt and water, knead into dough by hand, and put it in the refrigerator for half an hour. Roll the dough into thin slices and butter it. Roll the dough wrapped in butter into a rectangle, and the size should be moderate. Fold the bread into three parts (similar to the method of folding quilts), cover it with plastic wrap and refrigerate for 20 minutes; Take it out and roll it into thin slices. Continue this step and finish it after three times.

Divide the bread into equal parts, press it into thin round pieces, cover it with plastic wrap and wake it for ten minutes.

Production of truffle soup:

Ingredients: chicken breast 100g, mushroom 20g, carrot 50g, foie gras 100g, sweet wine 20ml, truffle 30g, salt 5g, egg 1.

Cook the chicken breast into chicken soup, take out the chicken and dice it with mushrooms, carrots, foie gras and other materials, slice the black truffle and leave the yolk. Preheat the oven to 180℃, take a proper baking cup, put the prepared chicken, carrot and foie gras into the baking cup in turn, spread a layer of black truffle slices on it, and then pour in chicken soup and sweet wine.

Cover the prepared cake on the baking cup and brush a layer of egg yolk on the surface with a brush. Bake in the oven for 20 minutes, and then take it out of the oven after the pastry is completely crispy. This dish is ready, so be careful to burn your mouth when you eat it.