I always think that food can be linked with love. The quality of a dish depends on the heart of the cook. How much emotion and sweetness are put into the food. Adding all happy elements to the seasoning and putting them into the food together must be excellent.


200g high gluten flour
50g low gluten flour
2 eggs
30g fine granulated sugar
4 g yeast (dry)
140 g milk
2G salt
150g butter


Step 1
Stir the ingredients except butter into a ball, then add butter to the smooth and elastic dough, ferment for 30 minutes, freeze for 2 hours, take out the dough and roll it into a square shape

Step 2
Wrap in flake butter, pinch it around in reverse, roll the dough into a rectangle from left to right, then up and down, roll the dough, fold it twice, freeze and relax for 30 minutes, then take out the dough, roll it and fold it for the third time

Step 3
Roll the dough to 0.5cm thick and cut out an equilateral triangle

Step 4
Cut a horizontal knife edge at the bottom of the triangle, roll a boiled yam section, and ferment the rolled bread blank at 28 ℃ for 40 minutes. After fermentation, brush the surface with egg liquid, preheat the oven, and bake at 210 ℃ and 200 ℃ for 16 minutes