200 grams of low-gluten flour, 30 grams of butter, 2 teaspoons of salt1/0, water10, proper amount of sugar, and wheat cream 130 grams.

working methods

1. Put the other materials except Gil Michaels together, knead them into dough, throw them on the panel for a short time, cover them with plastic wrap and relax for 20 minutes.

2. Put Maggie cream in a fresh-keeping bag, beat it evenly and roll it into thin slices for later use.

3. Roll the loose dough into three times the length and about the height of the Maggie shower, and then put the Maggie shower in the middle of the dough.

4. Divide the dough into two pieces, wrap the Maggie in the shower, pinch both ends, cover with plastic wrap and relax for about 10-20 minutes.

5. Turn the wrapped dough sheet across the opening to the left and right hands, sprinkle a little slice on the panel, roll the dough sheet open and fold it in half. Repeat these actions three times.

6. After the last spread, both sides will be folded in half (that is, 60% off).

7. Fold both sides in half, cover with plastic wrap and relax again 10-20 minutes.

8. Roll out the loose dough sheet again, cut the four sides neatly, evenly add sugar to the dough sheet, and fold it in half from both sides to the middle.

9. Use chopsticks to press a crease in the middle of the folded dough sheet and brush a little water on both sides.

10. After being folded in half, put it in the refrigerator and freeze it for about 30 minutes. Cut the frozen dough roll into thin slices with the thickness of about 1cm with a knife and discharge it into a baking tray. Brush egg liquid on the surface of the blank and sprinkle a little sugar on the surface for 220 degrees for about 18-22 minutes until the surface is golden.