1. Mix all ingredients on 1st speed for 4 minutes.
2. Switch to 2nd speed until gluten is well developed.
3. Rest the dough in room temperature for 30 minutes. While waiting, prepare folding butter by rolling it to 5- 6mm thick and keep chill. Roll out the dough to 1cm thick. Keep in freezer for 20-30 minutes.

While waiting for the dough to rest, prepare the Red skin by mixing red powder with water inside the amount of dough needed according to the recipe.

4. Lock in the butter in the dough, seal and continue first fold. Rest 30-40minutes after every fold. On the last fold, thin out the red skin and stick on the laminated dough before proceeding the last fold.

5. For final sheeting, roll the dough to 3mm thick. Cut the dough to 26cm length, roll and cut into 5mm thick per piece.

Mix all ingredients until sandy mixture. Spread on a tray with parchment paper and bake at 160 degree for 15 minutes or until golden brown.

Melt butter and mix all ingredients together. Press at the base of cake ring and place in freezer.

Paddle cream cheese in mixer until smooth and no lumps. Incorporate the rest of other ingredients until smooth and keep in chiller.

Place all ingredients in a small pot and heat until sugar dissolves. Steep overnight so the flavor can intensify.