Cooking Steps

1. 

   Step1:Prepare the pastry first. An egg is broken with a beater. Then whisk 50 grams of butter and 30 grams of sugar.

2. 

   Step2:Take half of the egg liquid. Pour the half of the egg liquid into butter three times respectively and mix well

3. 

   Step3:Sift in low powder. Mix evenly with scrape

4. 

   Step4:Yeast and 20 grams of sugar in high powder. Butter ready to melt at room temperatur

5. 

   Step5:Slowly pour in the water. Use chopsticks to make a lump

6. 

   Step6:When kneading, I think it's too dry. Wet my hands and knead the dough. After the dough is completely mixed, it's not wet enough to knead the dough again. Until it's wet enoug

7. 

   Step7:The dough with just enough water is very sticky on the hand. But after kneading evenly, the dough can be seen to be glossy, delicate and soft. After kneading for more than ten minutes, you can pull up and see the degree of tendon. You can pull out the film. But you can't pull it very thin. You can't see the silk in the film. Rub with butte

8. 

   Step8:The butter is completely rubbed smooth. It's very convenient to have a scraper to help you scrape i

9. 

   Step9:Rub the dough for ten minutes, and then start beating it. Swing it forward and down. Fold it. Pull it up. Repeat

10. 

    Step10:After a few minutes of wrestling, you can change to knead the dough. Then you can wrestle again. Until the film can be opened and filaments can be see

11. 

    Step11:Ferment in oven for 1 hour. Take it out and insert it into the oven without depression. Prove that the fermentation is complete. Take it out and exhaust

12. 

    Step12:Cut. Flatten the pastry with the left hand. Round the dough with the right hand. Put the dough on the pastry

13. 

    Step13:Wrap the edges and put them back. Put it into the oven for 20 minutes for secondary fermentatio

14. 

    Step14:Take it out after the second fermentation. Preheat the oven 150 degrees. Brush the remaining half of the egg on the pastr

15. 

    Step15:Let's go up and down 150 degrees for 30 minutes. The remaining egg liquid can be taken out and brushed. 30 minutes later, the bottom is colored. Set the fire to 100 degrees. Set the fire to 180 degrees. 10 minutes. The pastry can also be colored successfull

16. 

    Step16:The crust can't be pressed too thin. It will tear during the second fermentation. I'm just a little thi