Wheat flour: appropriate amount

Butter: moderate amount

Flour: right amount

Salt: the right amount

Eggs: the right amount

Yeast: right amount

Soda powder: right amount

condiments

Water: right amount

White sugar: right amount

Specific steps

first step

Mix all the ingredients of the water-oil skin together and knead vigorously for a few minutes until it becomes smooth dough.

Second step

Cover with plastic wrap and ferment at room temperature to double the size.

Third step

The fermented dough is pressed out by hand, re-kneaded into a circle, and relaxed for 15 minutes.

Fourth step

After the butter melts in water, mix the butter, salt and flour and knead into a crisp dough.

Step five

Roll out loose dough with water and oil skin on the chopping board.

Step 6

Put the dough on the rolled dough, flatten it and press it with a rolling pin.

Step 7

Fold the dough in half from all sides to the middle, and wrap the pastry in the dough.

Step 8

Roll the folded dough into a rectangle.

Step 9

Fold both ends of the rolled dough in the middle, then fold it in half and roll it out. Do this twice.

Step 10

Roll the dough into thin slices and punch holes in the dough with a fork.

Step 1 1

Place the cut square biscuit blank on the baking tray.

Step 12

Bake in the middle layer of the preheated oven 150℃ for about 10 minute.