Materials

Water, sugar, a pinch of salt, 220g of low-gluten flour, 40g of butter, 180g of butter (for wrapping)

Practice

1, soften the butter at room temperature, 40g of it and mix it with the flour, and then knead the flour, sugar, and salt with water to form a smooth dough, and then put it in the fridge for 20 minutes

2, during this time, roll out 180g of butter into a thick rectangle in plastic wrap and set it again. p>

2, during the 180g of butter into the plastic wrap rolled into a thick rectangle, put the refrigerator to shape again

3, good dough rolled into a rectangular piece of butter than three times the size of the rectangular piece of butter in the middle of the piece of dough, right and left folded

4, the piece of dough and then rolled into a thickness of about 0.3cm of the piece of dough, left and right stacked 4 folded and put in the refrigerator to wake up for 20 minutes

5, on the step Repeat 3 times

6, then cut the side of the sheet into squares of about 8cm long, make shapes, brush with egg wash, and put jam in the center

7, preheat the oven at 200 degrees, 15 minutes.