Cooking Steps

1. 

   Step1:Mix and knead all materials except butter until the surface is smooth and the thick film is pulled ou

2. 

   Step2:Add 30g butter softened at room temperature and continue to knead until the film can be pulled out at the extension stage

3. 

   Step3:After the dough is round and relaxed at room temperature for 10 minutes, roll the dough into a rectangle and wrap it with plastic wrap and refrigerate for 30 minutes (frozen

4. 

   Step4:When freezing the dough, you can make butter flakes. Of course, you can buy the ready-made butter flakes. Here, I use the butter flakes to cut into thin slices, and use the rolling pin to integrate them into a large rectangle with a thickness of 0.3cm, and then put them into the refrigerator for refrigeration (cold storage)

5. 

   Step5:After 30 minutes, look at the condition of the skin below. Press with a little effort of your fingers, and you can see the fingerprint. If it's too soft and the freezing time is too long, take out the skin and the butter piece, roll the skin twice as big as the butter piece to ensure that it can cover the butter piece. Special attention should be paid here - the hardness of the butter piece should be the same as the hardness of the skin, so as to avoid crispness

6. 

   Step6:Wrap the butter sheet completely, pinch the seal and roll it into a rectangl

7. 

   Step7:For the first 4 fold, fold the right face to the left 1 / 4, and then fold the left face to the right as shown in the figur

8. 

   Step8:Fold the dough in half for the first time and fold it in 4 times. Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Then take out the dough and repeat step 68 for the second time and fold in 4 times

9. 

   Step9:After 2 times of folding, take out the dough sheet and roll it out. The rectangle with a length of 80cm and a width of 16cm and a thickness of 0.4cm starts to slice. Use a sharp knife to cut out the equilateral triangle square with a bottom edge of 8cm and a height of 16cm. You can cut out 10 pieces of leftover materials and save them for the old bread making next time. Roll from the bottom edge of the triangle to the sharp corner (before rolling, you can slightly roll 1 lower triangular dough sheet to make it wider, longer and beautiful after rolling) as shown in the figure belo

10. 

    Step10:Put it on the surface of the baking tray and brush the egg liquid for the final fermentation. The temperature should not be too high. You can use the oven fermentation temperature of 25 ° C to ferment to twice the size of the baking tray. You can see the light state of the bread

11. 

    Step11:Heat up and down the oven at 210 ° C, preheat the baking pan, put it in the middle layer for 5 minutes, then adjust the temperature to 180 ° C15 minutes, adjust the time appropriately according to the color of the bread, put it on the baking net, cool it, seal it and keep i