Cooking Steps

1. 

   Step1:First, beat the dough materials to 80% of the gluten by oil method. When you open the gluten by hand, you can see the big holes and rough sawteet

2. 

   Step2:Open the pastry and refrigerate for ten minute

3. 

   Step3:Roll out the dough. Wrap it in plastic wrap and refrigerate for 30 minutes

4. 

   Step4:Wrap the pastry in the pastry. Roll it out into a large piece. Fold it in four as shown in the picture, and then keep it refrigerated for half an hour

5. 

   Step5:Roll the dough into a large piece again. After three fold, roll it out. Roll the dough that is about 40cm long and 20cm wide

6. 

   Step6:Cut the dough in half. Coat one side with egg liquid. Stack the other side. It's about 5cm thick

7. 

   Step7:Cut the patch into three equal parts. Braid it into braids or bend it directly into the mol

8. 

   Step8:Wake up for about 80 minutes. Half of the toast box. Brush the whole egg liquid on the surfac

9. 

   Step9:Bake in the middle layer of the oven. Heat up and down 180 ° for about 35 minutes (depending on the individual oven). Bake until the surface is golden

10. 

    Step10:It's out of the oven.