meringue

Ingredients: A medium gluten flour 370g fine sugar140g salt 5g eggs 60g butter 50g water120g B flaky Maiqilin 250g (ghee or butter can also be used).

The practice of pastry:

1 Mix all the materials A, adjust the amount of water according to the water absorption of flour, knead the dough until smooth, and put it in the refrigerator for 20 minutes.

Put the ice cream into a fresh-keeping bag, roll it into a rectangle with a rolling pin, and put it in the refrigerator for 20 minutes.

3. Take out the dough and roll it into margarine 3 times. Put the rolled margarine on the dough, and repeat it three times according to the following figure. After each time, put it in the freezer for freezing 10 minute. Next time, roll it into large pieces for later use.

The method of horseshoe pastry: take a part of the pastry, fold it in half twice as shown in the figure below, cut it into one centimeter thick with a knife, dip white sugar on both sides, and put it in a baking tray.

Preheat the oven to 200 degrees and fire the middle layer for 20-25 minutes.

In order to prevent it, put a layer of tin foil on the net at the bottom of the oven.