270 grams of low-gluten flour, 30 grams of high-gluten flour, 45 grams of ghee, 250 grams of flaky macchia, and 0/50 grams of water/kloc,

working methods

1. Mix high flour with low flour, ghee and water, mix into dough, and knead until the dough surface is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes.

2. Wrap the flaky horse unicorn tightly with plastic film and roll it into a sheet.

3. Roll the loose dough into a rectangle with a dough press. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin.

4. Put Ma Qilin in the middle of the patch, fold the patches on both sides in half, and wrap Ma Qilin. Then pinch the edge, roll the dough sheet to a certain length, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it to a certain length. Repeat 3 times. Wrap the dough tightly with plastic wrap and relax for 20 minutes.

5. Open the three-fold dough sheet and roll it into a dough sheet. Roll up the dough from the long side. Wrap the rolled dough in plastic wrap and refrigerate for 30 minutes.

6. Divide the slack noodles into equal small portions, each portion is rolled into long strips, and then twisted together for compaction. And then rolled into thin sheets.

7. Preheat the oven 175 degrees and bake for 5 minutes.