Cooking Steps

1. 

   Step1:Put all ingredients except butter into cook machine and smooth dough. Put in 30g butter and knead out glove film.

2. 

   Step2:Put the dough into a square shape and put it into a fresh-keeping bag and refrigerate for 20 minutes. Roll the butter into slices and refrigerate for 20 minutes. Remember to refrigerate.

3. 

   Step3:Roll out the dough to twice the size of the butter slice. Put the butter slice in the middle.

4. 

   Step4:Wrap and compact the joint. Remove the redundant surface at both ends with a knife. Arrange the long square and roll it out.

5. 

   Step5:Four fold at a time. Freeze for 20 minutes. Then take out and roll out. Three fold at a time. Freeze for 20 minutes. Three fold at a time. Freeze for 20 minutes.

6. 

   Step6:Finally, take it out and roll it into a 1cm thick, 40cm long and 5cm wide patch. Use a knife to cut off the redundant sides around the patch and expose the parts with clear layers inside. Fold it into the shape shown in the figure above.

7. 

   Step7:Spread butter evenly in the six inch cake mold. Put in the shaped dough. Ferment at low temperature. The temperature should not be higher than 25 degrees. It should be twice as big. Dip the whole egg liquid with a brush. Don't dip too much. Just smear a layer on the surface of the bread. The oven is 180 degrees. The middle and lower layers are 20 minutes. Just come out of the oven.