Pour all the ingredients (except the folded butter) into the home blender until the surface of the dough is smooth and elastic. Flatten the dough for two hours.
Wrap the dough into the folded cream
Fold the dough three times and put it into the frozen relaxation for 30 minutes.
The last three folds of the dough three times, the rod is pressed to 0.5 cm thick
Divide the dough into 11X11 cm squares
Fold the two corners of the dough in half
Place in a baking tray at a temperature of 25 ° C and ferment at room temperature for 60 minutes.
Fermented surface brush egg liquid squeezed with kashida sauce
Put two yellow peaches
Bake at a temperature of 200 ° C for about 15 minutes
Cooling on the surface and squeezing frosting