2. Make pastry dough with high-gluten flour, low-gluten flour, ice water, white oil and evenly stirred materials;
3. Roll the pastry dough into a rectangular pastry with a width of 65×40 cm with a rolling pin, and then let it stand and relax for 30 minutes;
4. Cut the dough into two pieces with a knife, 40cm long and 32.5cm wide.
5. Take a piece of dough, brush it with a layer of whole egg liquid, then sprinkle with cheese powder and cover it with another piece of dough;
6. Then cut into several strips with a width of 0.8 cm;
7. Roll the long dough into a spiral shape by hand;
8. Brush a layer of whole egg liquid on the surface, sprinkle with cheese powder and bake in the oven 180℃ for about 30 minutes.