1. In order to prevent the dough temperature from becoming too high during the mixing process, it is recommended to add ice cubes or ice water instead of water. Shortening is available online, it is more stable than butter, not so easy to melt, and easier to operate when rolling.
2. Put all the main ingredients except butter into the bowl and mix the noodles. You can put less water first. Different brands of flour have different water absorption. You can check the noodles first and then add the remaining water. You can proceed to the next step with the look in the photo.
3. Add butter and continue to quickly knead the dough until the fascia is expanded, as shown in the photo.
4. Take out the dough and roll it into a 1.5cm thick piece, put it in the frozen layer of the refrigerator and freeze it for 40 minutes. Slowly roll the shortening into 1/2 the size of the noodles.
5. Wrap the shortening in the noodles and seal the mouth.
6. Turn over the sealed dough, then fold it like 1 in the photo, and roll it out into a shape of 2, then fold, roll, fold, and roll it out to become a 1.5cm thick one. (If the shortening starts to melt during the folding process or it is not good to roll out, immediately put the noodles in the refrigerator and freeze for a while, let the temperature of the dough drop before continuing)
7. Cut a large area into a triangle with a base of 3 cm and a height of 6 cm. Roll from the bottom to the top corner, and finally stick with water, press the tip underneath and place it on the baking tray. (Greasy the baking pan first to prevent sticking to the pan)
8. Gently brush the egg liquid evenly on the surface. Preheat the oven to 215 degrees.
9. Bake in the oven at 215 degrees for 12 minutes.
Tips:When rolling, it must be evenly vigorous, otherwise each layer will be easy to stagger, and the horns will be twisted when they are roasted.
