2. The main ingredients for making snowflake crisp are: low-gluten flour 130g, clear water 120ml, butter 40g, high-gluten flour 80g, salt 5g and Nestle condensed milk 20g.

3, the practice of snowflake crisp: sift the low-gluten flour and high-gluten flour and pour them into the bread machine, add 40 grams of broken butter and press the dough button; Stir butter and flour with water, and add salt evenly and slowly; Stir well, don't stir too much, so as to avoid ribs, then take it out and seal it with plastic wrap and put it in the refrigerator 1 hour; Take out the loose dough and flatten it with a rolling pin; Put butter into the flat dough and seal diagonally; Turn over and roll out, roll the dough to one third, gently; Seal it with plastic wrap and put it in the refrigerator for half an hour to relax, then take it out and fold it in the refrigerator in the same way, and put it in the refrigerator for a total of ***3 times to complete the cake; Cut the pastry into small strips with a ruler and an iron frame. After the oven is preheated, put the cakes into a baking tray covered with oil paper, put them in the middle of the oven and bake at 220 degrees Celsius for 40 minutes. Take out the pastry from the middle and brush it with Nestle condensed milk. Sprinkle with sugar and bake in the oven for 20 minutes until the snowflake crisp is finished.