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1. Mix ingredients other than butter and salt at medium speed and stir for 2 minutes;
2. Stir at high speed until the flour forms a ball, add salt and butter, and stir until the gluten reaches 90%;
3. Take out the hair for 1 hour, refrigerate it, and wake it up overnight. 1700g of dough and 500g of oil, crispy and folded twice.
4. After shaping, squeeze sugar free Kasida in the middle and bake in the oven at 170 degrees Celsius for about 14 minutes.
