How to Make:

1. 1. Mix KANTIL flour and all dry ingredients. Stir well.
   2. Add eggs and water. Mix well.
   3. Add white butter, mix well. Finally, add salt, mix until 3/4 kneaded.
   4. Shape the dough into a ball. Let it rest for 10 minutes at room temperature.
   5. Flatten the dough into a rectangular shape.
   6. Prepare the pastry fat, flatten it into a rectangular shape, 2/3 of the length of the pastry dough.
   7. Place the pastry fat on 2/3 of the pastry dough, fold into 3 folds. Let it rest for 10 minutes.
   8. Turn 90 degrees, flatten again into a rectangular shape, fold 3 folds. Let it rest for another 10 minutes.
   9. Repeat steps 8 twice more.
   10. Lastly, flatten repeatedly until it reaches a thickness of ±0.75 cm.
   11. Option 1: Cut the flattened dough into strips, approximately 45 cm long and 2 cm wide, then roll and place in circular molds (pre-greased) with a diameter of 10 cm and a height of 3 cm. Option 2: After flattening, roll the dough lengthwise, then cut into sections with a width of 2 cm.
   12. Place on a tray without greasing with oil.
   13. Let it rise until it doubles in size.
   14. Brush the dough with egg wash and cover the top of the mold to prevent spillage.
   15. Bake in an oven at 190°C until golden brown (egg wash: 4 eggs, 20 cc water, 20 grams milk, ½ tsp salt, whisk together).
   16. Remove, cool, and wrap with plastic bags