Step 2: Knead the dough until the surface is smooth and ribbed (without swelling).

Step 3: ferment the kneaded dough at room temperature for about an hour until the dough becomes 2-2.5 times larger than the original dough. Dip your finger in some flour and put it in the dough. When it is pulled out, it means it is cooked. Take out the cooked dough, exhaust and put it in the refrigerator to relax for 20 minutes.

Step 4: Roll the butter into a rectangle.

Step 5: Roll the loosened dough into a rectangle 2.5 times the size of the butter slice and wrap it with butter.

Step 6: Shut up.

Step 7: Fold it twice, put it in the refrigerator and relax for 20 minutes, then fold it twice.

Step 8: Cut into squares of moderate size, change knives, shape and ferment. Squeeze the sauce or your favorite jam, preheat the oven 180 degrees, bake the middle and lower layers for 18 minutes, and finally decorate the fruit.