1. Weigh all the main ingredients and pour them into the mixing bucket of the chef's machine
2. Make it into a smooth dough and check if it is kneaded to form a thin film.
3. The first fermentation is to double the original size, gently squeeze the dough with your hands to remove bubbles, put it in the refrigerator and let it rest for 20 minutes
4. Put the flaky butter in a fresh-keeping bag, press it into thin slices with a rolling pin, and refrigerate it until hard
5. Take out the refrigerated dough and roll it into a rectangle
6. Butter flakes in the center
7. Wrap the butter slices into the dough slices, and press the opening tightly
8. Use a rolling pin to roll out the butter-wrapped dough sheet again into a rectangular thin dough sheet
9. Fold the dough sheet toward the middle from one end 1/3 of the dough sheet, and turn the dough sheet toward the middle from 1/3 point on the other end. This is the first three discount
10. Roll it out with a rolling pin, repeat the above three times again. This is the second three-folding. Put the three-folded dough into the refrigerator again to chill and relax for 20 minutes. Roll out the rectangular thin dough again and make a four-fold.
11. Fold the noodles in quarters, chill and relax for 20 minutes, and roll them out into thin slices
12. Use a knife to cut into small isosceles triangles with a long base
13. Take a small triangular face piece and make a cut at the midpoint of the bottom of the triangle; with two hands, pinch the two corners, roll up and brush a layer of egg liquid on the small tip at the top
14. Then roll up completely
15. Roll it up and put it on the baking tray for the final fermentation
16. Take it out after fermentation, and brush a layer of whole egg liquid on the surface,
17. Put it in a preheated oven at 200 degrees, bake for about 10 minutes, and the surface will be golden yellow.
18. Prepare quicksand filling: add butter, sugar, custard powder and milk insulated water to the bowl and mix well
19. Add in small salted egg yolk particles
20. Stir well
21. For a good taste, it is best to filter it and put it into a piping bag with a puff mouth.
22. Just squeeze the quicksand stuffing in
23. Finished picture
Tips:This quicksand filling is made by myself, this bread should be eaten while it is warm
