1. Mix the material of the main dough (except grease) evenly at low speed, then mix it at high speed until the gluten expands and refuels. The ideal temperature of dough is 22 degrees Celsius.
2. Let dough relax for 20 minutes, flatten - 18 and freeze for 1 hour. Fold dough twice and freeze for another half an hour. Freeze for another half an hour.
3. Shape, crush the dough 0.4 cm, cut into 10*30 triangle, roll up, and finally wake up for 100 minutes, the wake-up temperature is 35 C, the relative humidity is 80%.
4. Baking temperature: wind stove 180, time 15 minutes. Brush the decorative materials, and then pour into yogurt stuffing after cooling.