Mixing and leavening \x0d\25 pounds of dough put 80 grams of shortening (dry butter), 40 grams of baking powder, 85 grams of yeast. (Generally speaking, the more yeast or baking powder is introduced into the dough, the greater the fermentation power and the shorter the fermentation time, but also affected by local climate, water temperature, fermentation time and other factors, there is no uniform regulation of its dosage, depending on the specific circumstances, with practical experience and flexibility) \x0d\\ The ratio of flour to water is 2: 1 (depending on the actual situation) \x0d\ 1. Put 25 pounds of flour and 40 grams of baking powder 85 grams of yeast into the mixer, mix well; \x0d\2. 80 grams of shortening (dry butter) to the water heating melt; \x0d\3. The melted shortening first poured into the water and stirred (the temperature of the water is adjusted to 30-40 degrees or so), poured into the pasta machine; stirring (stirring until the flour gluten until the general is about 8 to 9 minutes. The test method is to pull it into a film by hand without breaking it);\x0d\ 4. Fermentation\x0d\ It originated from the hands of international students, and some people refer to it as "college students' baklava". The company has retained the original principles of pastry production and combined them with Chinese filling techniques to create the current Maido Pie. It has changed the monotony of the traditional pie, boring, after 300 degrees high temperature, short processing time, the surface layer of crispy and crisp, the inner layer of the tender tendons, unique taste, people forget to come back. Meiduo pie to avoid the health hazards of frying food, complete retention of the original nutritional elements of food, it is fast, convenient, fresh and pleasant, suitable for young and old, healthy and fashionable.