1. Knead flour, salt, water and cream into dough, wrap it in plastic wrap or plastic bag, flatten it, and put it in the refrigerator to relax for about 20 minutes. 2. Beat the frozen cream into rectangular thick slices with a stick. 3. Take the dough out of the refrigerator, make the stick twice as big as the cream, wrap the cream in the middle and pinch the joints of the dough. Cream is as soft and hard as dough.

4. Press the cream in four directions by hand to make it evenly distributed, and spread the fried dough sticks with cream into a rectangle.

5. Fold it three times and then open it into a rectangle.

6. Repeat steps 4 and 5 for five times (one ***3 fold ×6 times).