Cooking Steps

1. 

   Step1:Butter softened at room temperature and rolled into 12 times 12 squar

2. 

   Step2:Yeast melts in wate

3. 

   Step3:All dough ingredients except butter are put into the chef's machine, and the surface is smooth

4. 

   Step4:Add butter and knead until the film comes ou

5. 

   Step5:In 40 minute

6. 

   Step6:Round fermentatio

7. 

   Step7:After 2 time

8. 

   Step8:Sprinkle powder on the surface. Sprinkle powder on the chopping board

9. 

   Step9:Exhaust fermentation for 15 minute

10. 

    Step10:After 15 minutes, roll to 16 by 30c

11. 

    Step11:Butter sandwich in the middl

12. 

    Step12:Close at the same tim

13. 

    Step13:Close the other sid

14. 

    Step14:Roll it into a rectangle and fold it to one sid

15. 

    Step15:The dough is folded into 3 parts on average, wrapped with plastic wrap and refrigerated for 30 minute

16. 

    Step16:Roll it into a rectangle agai

17. 

    Step17:Refol

18. 

    Step18:Second refrigeration 30 minute

19. 

    Step19:Sprinkle some powder, roll it into a rectangle, repeat and refrigerate it for 30 minutes for three times in tota

20. 

    Step20:Finally, grow 16 times 35cm skin

21. 

    Step21:Double left and righ

22. 

    Step22:Cut into 3 pieces and leave 10cm at the to

23. 

    Step23:Don't make a twist braid too tight. Both ends are closed tightly and put in the toast mold for fermentation

24. 

    Step24:Close dow

25. 

    Step25:Spray some water on the surface and the temperature of fermentation should not be too high, otherwise the butter will flow out

26. 

    Step26:Ferment to mold siz

27. 

    Step27:Brush the surface with a layer of whole egg liquid, preheat the oven at 170 ℃ and bake for 35 minute

28. 

    Step28:Let's have a beautiful pictur

29. 

    Step29:Sid