1. Put all the ingredients except salt, butter and cheese powder into Xiaomei's main pot, stir evenly for 30 seconds, and then knead the dough for 3 minutes.

2. Add 4 grams of salt and 20 grams of butter, knead for 4 minutes, and check the film state. You can add 3-4 minutes to knead until it is completely unfolded, and you can easily pull out the glove film.

3. Take out the dough, put it in a container for reunion, cover it with plastic wrap, and ferment at room temperature for about 1 hour. Just poke it with your hand.

4. After fermentation, divide into 6 parts. Cover with plastic wrap and let stand for 10- 15 minutes after venting and reunion.

5. Roll the rolling pin into an oval shape, fold the two sides in half toward the center line, then fold it in half, fold it up or directly roll up the long side to tighten the two sides.

6. At that time, I didn't have cheese powder at hand, so I used cheese blocks to grind 20 grams of cheese at a speed of 10 second, and then 10 second.

7. After all shaping, spray a little water on the surface of the dough, pour the cheese powder into a flat plate, roll the dough in the cheese powder, coat the surface with a layer of cheese powder, and put it in an oven at 35℃ for fermentation for 30-40 minutes.

8. Making garlic paste by secondary fermentation: put 15g garlic into the main pot, crush it for 3 seconds at the speed of 7, clean it with a scraper, and crush it again at the speed of 3 seconds /7.

9. After the second fermentation, preheat the oven to 180 degrees, and cut the incision with a bag cutter.