1. Puff pastry production: Put high and low-gluten flour, salt, sugar, 20g softened butter into the same container, add water and knead it by hand, and proof it for 20 minutes.
2. Put the butter slices into the plastic wrap and roll them into a rectangular shape and put them in the refrigerator. Roll the proofed dough into a rectangular shape, and place the butter slices on the middle part of the dough.
3. After folding, flatten one end, and then press the other end.
4. Roll out a rectangular slice, fold it in three in the middle, and put it in the refrigerator for 20 minutes. Repeat 2 to 3 times.
5. Finally, roll it into a 1cm thick dough sheet, and press it into shape with a biscuit mold and a decorating nozzle (pictured)
6. Put it in the middle of the preheated oven at 190 degrees for 15-20 minutes.
7. Ice cream production: beat the egg yolk and sugar evenly.
8. Pour the milk and mix well.
9. Place the container on a battery stove and heat it on a small fire, when dense small bubbles appear, turn off the fire.
10. Whip the whipped cream with sugar until thick.
11. Pour the cooled egg yolk milk liquid into the whipped whipped cream and stir evenly.
12. Add the cherry sauce.
13. After mixing well, pour into the container, cover the lid and freeze for 3 to 5 hours, and stir 2-3 times in the middle.
