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1.
In addition to the butter, mix the dough materials into a dough and knead until smooth, roll out the dough with a rolling pin, put it in plastic wrap, and freeze it in the refrigerator for 20 minutes.
2.
Put the sliced yellow in a fresh-keeping bag and use a rolling pin to beat it into a square shape and put it in the refrigerator for later use.
3.
Roll out the dough 2 times the size of the piece of yellow, and place the piece of yellow in the middle of the dough.
4.
Fold the two sides and pinch tightly in the middle, wrap the dough in plastic wrap and put it in the refrigerator for 20 minutes.
5.
Roll out the dough into long strips.
6.
After performing a 4 fold, put it in the refrigerator for 10 minutes.
7.
Repeat steps 4 and 5 for a total of 3 folds and put the dough in the refrigerator for 20 minutes.
8.
Roll out the dough about 5mm thick, and trim the corners into a 24×14 rectangle.
9.
Brush the surface of the dough sheet with water to gelatinize the surface and sprinkle with white sugar.
10.
The short sides are rolled up to the middle.
11.
Use a knife to cut the dough into 1cm thick noodles, place them in a baking pan, and relax for 10 minutes.
12.
Preheat the oven to 200°, and heat the upper and lower layers for 15 minutes.
