Cooking Steps

1. 

   Step1:So the food is put into the cook and stirred out of the film. (50g butter is added to the dough) stir to make the dough smooth. Cover the dough with something for 15 minutes. As shown in the figur

2. 

   Step2:Open 150g butter thinly. It's too soft to put under the ice. I'm going to use the direct fermentation method, so I'm going to pack butter no

3. 

   Step3:Put in the butter and wrap it. Press the sides tightly to prevent oil leakage.

4. 

   Step4:Thin it first. Fold it back three times. When this is finished, it can be refrigerated for half an hour. (this method can prevent oil leakage. It can not be used in cold weather.

5. 

   Step5:Open it for another sixty percent off or two times. After thinning, there is oil leakage. Put it in the refrigerator for half an hour. Take it out, cut it into triangles with a knife, and roll it up.

6. 

   Step6:Let it go to the oven and ferment at low temperature for 60 minute

7. 

   Step7:Take it out after fermentation. (preheat the oven 200 degrees at this time). Take out the bread coating liquid (use an egg yolk and a little water to dilute) and smear it on the bread. Bake it at 200 ℃ for 13 minutes (each temperature is different in the oven. Use your own oven temperature). Bake until the bread is golden.