working methods

1. Put the slightly softened butter slices into a fresh-keeping bag and press them into large pieces (evenly). Put it in the refrigerator for use. All the ingredients except butter are stirred into balls and kneaded until they are malleable. Let the dough stand at room temperature for 30 minutes, and then put it in the refrigerator for 2 hours to prevent the dough from freezing.

2. Roll the dough slightly wider than the butter slices.

3. Put the butter into the dough, fold both sides and seal the edges.

4. Roll the dough into strips.

5. Fold both sides in half to the middle, complete the first three folds, repeat the three folds, and put the noodles in the refrigerator for 30 minutes.

6. Make another three folds and roll the dough sheet into a thin sheet with a thickness of about 0.5cm.

7. Divide the dough according to the shape you need to make.

8. A square about 10cm long was made, and the sectors cut from the corners were also reserved for use.

9. Cut it like this.

10. Slice or dice the canned yellow peaches as required. Sausages are also cut as needed. Ma Su shredded and chopped leeks for later use.

1 1. Make into the desired shape and ferment for about 40 minutes.

12. Brush egg liquid on the surface after hair, and put other ingredients on the surface as needed.

13. Cheese sausages are all made with minced leeks.

14. Preheat the oven to 190 degrees, and set the middle fire for about 20 minutes.

15. The way it is baked.