Cooking Steps

1. 

   Step1:Put the high gluten flour, low gluten flour, sugar, salt, yeast and improver into the flour mixing machine and mix them evenl

2. 

   Step2:Add the egg and water to mix slowly and evenly until there is no powder, then quickly stir until the gluten is in the form of film in the expansion stage

3. 

   Step3:Add butter and salt and stir slowly until transparent film is forme

4. 

   Step4:Pick up the dough. No need to fermen

5. 

   Step5:Divide the dough into 1250 grams. Press it into rectangles. Refrigerate it for 20 minutes at - 18 degrees.

6. 

   Step6:Take it out and press it into a rectangle. Pack 250g of sweet oil. Fold it three times

7. 

   Step7:Press the dough to 0.5cm Thic

8. 

   Step8:Split into 6x16cm triangles. (up 3 x down 6 x wide 16

9. 

   Step9:Just roll it up. Put it in the fermenter. Temperature 36 ° to one point five two Double size. Brush yolk liquid. Bake for 13 minutes at 210 ° / 170

10. 

    Step10:Finished produc