1. Material: high flour 950g, low flour 400g, sugar 200g, yeast 33g, improver 7g, whole eggs 4, water 550g, salt13g, butter 40g, flaky butter1000g.

2. Mix all the raw materials and stir well.

3. Stir until it can pull out a strong translucent film. Put the kneaded dough into a cold bag and freeze it in the refrigerator for 2~3 hours.

4. Take out the frozen dough (pay attention to thaw it for 20-30 minutes) and roll it into a rectangle.

5. Put the butter flakes (500g) in the middle.

6. The two sides are encapsulated in the middle, the left and right sides are pressed tightly, and then opened. After rolling, fold it three times, then roll it out, fold it again and repeat it three times (put it in the refrigerator for 30- 1 hour each time).

7. Take out the frozen dough and divide it into even triangles. You can measure it with a ruler.

8. Pull the top of the batter hard and roll it into a buffalo horn shape, paying attention to the connection head down.

9. Ferment the rolled buffalo horn powder to twice the size and brush the surface with egg liquid. Heat the electric oven at 200℃ 170℃ and remove the fire, and bake for 10- 15 minutes until it is orange.