1. Prepared ingredients.
2. Add all the ingredients in the main ingredient together.
3. Knead the dough in the bread machine for 30 minutes.
4. Wrap the butter in a fresh-keeping bag and press it into thin slices.
5. Roll out the dough thinly and wrap the butter in.
6. Wrap the butter diagonally, pinch the seams tightly, and roll it out for a few minutes to wake up.
7. Fold both sides in half, press again into thin slices, and repeat twice.
8. After rolling it out for the last time, sprinkle sugar on the dough, fold in half and cut into 1 cm thick butterfly embryos.
9. Bake the middle layer for 20 minutes after preheating the oven at 200 degrees.
10. Keep it cool and keep it sealed.
Tips:1. Don't use brute force if you can't roll it when making meringue, it's much easier to keep it in the refrigerator for a few minutes.
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