Cooking Steps

1. 

   Step1:Put ingredients other than butter and salt together and knead into dough.

2. 

   Step2:Add salt and 25g butter to the dough and continue to knead. Let the butter cover the dough evenly.

3. 

   Step3:Let the dough relax for 10 minutes and refrigerate for 1 hour. Meanwhile, roll 150g butter into rectangular slices and refrigerate. To be use

4. 

   Step4:Take out the frozen dough. After 30 minutes of relaxation, roll it into a rectangle of about 4mm thick. It's about twice the size of the butter slice

5. 

   Step5:Roll the dough into a rectangle after wrapping it in butter. Fold it into three layers and roll it thin again. Repeat three times. Refrigerate and relax for 10 minutes. Take it out and roll it into rectangular slice

6. 

   Step6:Use a knife to cut the rectangular slice into an isosceles triangle. The bottom edge is short. Cut a knife in the middle and roll it up to the tip. Put it in the oven facing down

7. 

   Step7:Oven 28 degrees. Lower drain basin. Wake up for 50 minutes. Dough 15 times as old as befor

8. 

   Step8:Brush the surface of the bread with egg liquid. Bake in the oven at 175 ℃ for 30 minutes