Cooking Steps

1. 

   Step1:High gluten powder, low gluten powder, salt, sugar and yeast are fully mixed.

2. 

   Step2:Prepare 190g of milk. Start adding the flour in batches.

3. 

   Step3:Knead into doug

4. 

   Step4:Butter 30g softened and diced.

5. 

   Step5:Knead with the dough.

6. 

   Step6:About 20 minutes. Rub out the glove film.

7. 

   Step7:Wrap the dough in plastic wrap. Freeze for 30 minutes.

8. 

   Step8:Wrap 100g butter in plastic wrap, roll it into thin slices, and refrigerate it.

9. 

   Step9:Take out the frozen dough, roll it into a rectangle, and add the butter.

10. 

    Step10:Fold it in half. Wrap the butter.

11. 

    Step11:Fold the dough in half. Form three layers. Wrap it and refrigerate for 30 minutes.

12. 

    Step12:Take it out and roll it on.

13. 

    Step13:The third time Repeat the first two times. Fold and refrigerate for 30 minutes.

14. 

    Step14:Keep folding. This is the second time. Refrigerate for 30 minutes.

15. 

    Step15:Take out the frozen dough and roll it into a rectangle.

16. 

    Step16:In four parts.

17. 

    Step17:The two are used together. Roll them up as shown in the figure.

18. 

    Step18:6-inch mold. Wipe all sides of the chassis with butter. It is helpful for demoulding after baking.

19. 

    Step19:Let it stand for no less than one hour. Let it ferment naturally at room temperature.

20. 

    Step20:Bread germ to 1.5 times. Brush egg liquid.

21. 

    Step21:Heat the oven up and down 180 degrees. Bake for 2530 minutes.

22. 

    Step22:Don't take it out of the oven immediately after baking to prevent it from contracting when it's cold.

23. 

    Step23:Sweet and delicious. Tear the bread by hand.