Cooking Steps

1. 

   Step1:Medium flour; high gluten flour, yeast powder and yoghurt. Stir well and ferment at room temperature for 30 minutes to 1 hour. If you don't do it one day in advance, put it into the refrigerator for low-temperature fermentation.

2. 

   Step2:Main dough: high gluten flour and low gluten flour. Add salt, sugar and yeast seed flour, tear them into small pieces and put them into flour. Add 1 egg, knead them into dough and leave for 20 minutes. No more milk or water this time.

3. 

   Step3:After oil method; after standing, dough is kneaded with butter to form expansion stage. You don't need to rub out the perfect glove film. It's just a stretch that won't break easily.

4. 

   Step4:Fermented dough. Poke it with your fingers in the middle. It won't rebound.

5. 

   Step5:Press a few times to let the dough stand. Put a piece of butter in a fresh-keeping bag. Roll it into thin slices. If it's melted soon, it's OK. Put it in the refrigerator and freeze it immediately.

6. 

   Step6:Roll the dough into a rectangle. Put the rolled butter slices in the middle and wrap them. I have a high temperature here in Hainan. The butter flakes will soon melt. So you need to freeze it immediately after wrapping.

7. 

   Step7:Fold the quilt and roll it once. Refrigerate it for 15 minutes immediately. Then take out the same operation and roll it again. Then roll it again. Three times in total.

8. 

   Step8:Fold the dough. Refrigerate it for 10 minutes. Roll it out and cut it into 4 pieces.

9. 

   Step9:Put it into a 4-inch mold at will. I don't have a mold of that size. Put oil paper on it and put it into a bowl for secondary fermentation.

10. 

    Step10:Ferment. Put some cheese on the surface. Squeeze in some thousand island sauce.

11. 

    Step11:Take out the bread germ from the bowl. Put it on the baking tray and bake it in the oven at 175 ℃ for about 20 minutes.

12. 

    Step12:OK. Tear it up.