Buttermilk flour: 200 grams of low-gluten flour, 100 grams of lard (Chinese pastry generally use lard, Western pastry use butter).

Water-oil noodles: 250 grams of gluten flour, 120 grams of water, 25 grams of lard. (If you do fancy pastry can be colored, and into the color of the water and oil dough)

Opening method

First of all, low gluten flour and lard and shortening dough, the technique of the first way to use the stacking, and then with the palm of the hand to rub the pastry, so that it is uniform without white particles, into a dough standby.

Mid gluten flour and water to add oil, and into the water and oil dough, kneaded evenly into a ball rest for 15 minutes, sealed with plastic wrap to prevent the skin from drying out.

Take out the oil and water dough and knead it a little, roll it into a long square, take out the shortening dough and press it into a square half smaller than the oil and water dough, fold the oil and water dough around the shortening dough, pinch the edges, roll it out evenly with a rolling pin, fold it into three layers, roll it out again, and finish rolling it out and folding it into three layers three times.

After the completion of the open pastry under the material, in accordance with the varieties made under the material, available mold pressure, can also be cut with a hob.