Ply with a sight

After fermentation, the dough, divided into pieces, is rolled into rectangular layers with a thickness of about 2 cm. Softened margarine is divided into equal parts by the number of dough pieces. Margarine is sprinkled with flour and rolled out in the same way as dough - into a rectangular layer. The size of the margarine bed should be slightly smaller than the size of the dough bed. Margarine is placed on the rolled dough and wrapped in the form of an envelope, which is rolled into a layer 1 cm thick. Flour is swept from the rolled dough layer, folded three times and left for 20 - 30 minutes in a cool place. Rolling and cooling are repeated, then rolled again into 1 cm thick formation and cut along its length into 10-12 cm wide strips. One edge of the strip is lubricated with an egg and rolled and then cut into pieces. Layers are laid on sheets and left for proofing. After that, the layers are greased with egg and baked in a well-preheated oven until golden.