Cooking Steps

1. 

   Step1:Prepare the dough part of the materia

2. 

   Step2:ANGA butter 230g (softened to a rectangle of 16 * 24 in length and width and 45cm in thickness at room temperature), reshaped, refrigerated for 30 minutes and then kept for use.

3. 

   Step3:After the dough is used, the oil method is used to pour the materials other than butter into the mixing barrel. This time, ACA North America electric ec900 is used.

4. 

   Step4:Use the one button film out function.

5. 

   Step5:In the middle of 6 minutes, the program will pause for 10 seconds. After 10 seconds, the program will start automatically.

6. 

   Step6:Until the end of time. At this time, the dough state is glove film state.

7. 

   Step7:Take out the whole dough and put it into the fresh-keeping bag, then flatten it. Put it into the refrigerator for 30 minutes.

8. 

   Step8:The frozen dough is rolled twice as long as the butter flakes, making the dough twice as long as the butter width. Fold the butter in the middle of the dough. Then fold the extra dough on both sides and pinch it tightly. Wrap the butter with the dough.

9. 

   Step9:The joints between the middle and the upper and lower ends shall be pinched tightly. Otherwise, it will be easy to spread when rolling next. In order to prevent sticking, use hand powder properly. But when wrapping, brush the butter and the hand powder on the dough with a brush. Roll the dough along the opening direction of the butter until it is about 60-70cm long, 5mm thick and free to develop.

10. 

    Step10:The end of the patch close to the body should be folded up at 1 / 4. The end away from the body should be folded down at 3 / 4. The upper and lower ends just touch each other. Let them overlap a little bit. Fold down from 1 / 2. This is the first four fold. Note: after such folding, the seam is just in the middle of the patch.

11. 

    Step11:No need to relax. Turn the dough 90 ° and roll it for another time along the opening direction. Then fold it for another time, that is, fold it for the second time. Roll the dough slightly after the second four fold. Refrigerate it in a fresh-keeping bag for 30 minutes.

12. 

    Step12:The dough taken out after cold storage shall be rolled to 25cm wide and as long as possible (more than 5560cm). The thickness shall not be less than 5mm. Cut up and down. Left and right are not cut. The final width is 26c

13. 

    Step13:Cut it into 10cm * 25cm (small eulogy), or 15cm * 25cm (big eulogy). Roll it up and close it down.

14. 

    Step14:Roll up from the bottom. Close down.

15. 

    Step15:Fermentatio

16. 

    Step16:

17. 

    Step17:

18. 

    Step18: