Materials: 34g of egg for the main ingredient, 120g of water, 3g of salt, 4g of yeast, 300g of high-gluten flour, 40g of butter, 40g of granulated sugar.

1, the other ingredients except butter into the bread machine, knead into a smooth dough, add butter and continue to knead until the full stage

2, with the hand can pull out the film

3, kneaded dough fermentation, about 45 minutes, with a finger dipped in flour to poke holes not to retract that is the completion of the fermentation

4, fermentation of the dough to exhaust

5, divided into 10 equal portions, and then into 10 portions.

5. Divide the dough into 10 equal portions and knead for 10 minutes

6. Exhaust the dough again

7. Roll out the dough into a long tongue shape

8. Turn it over at 90 degrees, fold the top edge down, and press it down with your hands

9. Turn it over at 180 degrees and fold the top edge down again, press it down with your hands, and pinch it tightly to gather the edges

10.

11, and then slightly longer with the hands, in the right side with a rolling pin to press out the sheet

12, the left side on the right side of the sheet

13, pinch tightly, and then placed on a baking sheet

14, the second fermentation is complete, put into the frying pan frying until both sides of the golden brown can be

15, the pan put the oil, and then hot, medium-low heat can be.

16, out of the oven on top of the drying net, sprinkle powdered sugar can be