Cooking Steps

1. 

   Step1:Add high flour, egg, sugar, yeast and milk into the mixing bowl. The milk can be adjusted according to the degree of water splashin

2. 

   Step2:Stir for 15 minutes in the second gear, add salt and stir for 10 minutes, then add butter and stir for 15 minutes. No need to leave the membrane.

3. 

   Step3:Wrap with plastic wrap and refrigerate for 20 minute

4. 

   Step4:Put 100g butter into the bag and roll it into a square. I rolled it a little longer. Just refrigerate it until it's a little har

5. 

   Step5:Sprinkle proper amount of dry powder on the table. Use a knife to cut the cross in the middle of the frozen dough

6. 

   Step6:Roll it into the middle thick cros

7. 

   Step7:Add butte

8. 

   Step8:First, wrap the left and right. Pull the dough properly to ensure the package is good

9. 

   Step9:Cover up and down again. Press the seal with a rolling pi

10. 

    Step10:Sprinkle proper amount of dry powder on the base plate. Put the dough on top and cover with plastic film. Refrigerate for about 20 minutes

11. 

    Step11:Take out the dough and put the seal to the right. Sprinkle dry powder on the table top. Press the dough open with a rolling pin. Do not roll it directly so as to avoid oil leakage on the edge. Press it open and then roll it up and down into a rectangle. If there is air bubble, use a toothpick to poke it and then roll it out. Otherwise, it will break a big hole.

12. 

    Step12:Roll it out into a rectangle and fold up the lower one. The upper one will turn out to be 1 / 3 of the size. Refrigerate for another 20 minutes. Repeat step 11 twice. Either the more times, the better. My picture is folded five times. I found that there is no clear hierarchy of folding three times. I have to change the picture next time.

13. 

    Step13:Finally roll it into a rectangle and use a scraper to split it in two from the middl

14. 

    Step14:Fold together. Cut side aligne

15. 

    Step15:Fold it up like a picture and put it into a six inch cake mould and ferment it to twice the size. The fermentation temperature should not exceed 28 degrees, or it will leak oil.

16. 

    Step16:After fermentation, brush the surface with egg liquid. I am the egg liquid after breaking and sieving.

17. 

    Step17:Preheat the oven to 180 ° 350 ° F. put in the bread. Forget to pat the big one. This is the small one. Bake the small one for about 20 minutes. Bake the big one for about 40 minutes.

18. 

    Step18:The small ones ferment like this. I usually make double. The small ones serve as snacks for the children. The big ones serve as breakfast.

19. 

    Step19:It's been baking for two minutes. It's a little dar