Cooking Steps

1. 

   Step1:Put all the ingredients from butter in the bread bucke

2. 

   Step2:Start the toaster and knead for ten minutes. Add 20 grams of quarter room temperature butter. Continue kneading for 20 minutes.

3. 

   Step3:Rub out the glove fil

4. 

   Step4:Roll the dough into a rectangle. Put the butter slices in the refrigerator in the middle.

5. 

   Step5:Wrap the butte

6. 

   Step6:Roll to rectangl

7. 

   Step7:Fold it from both sides to the middle. Wrap it with plastic wrap and refrigerate for 15 minutes. Fold it three times in total. Refrigerate it for 15 minutes each time and then fold it for the next time. Fold it for the third time and refrigerate for 15 minutes.

8. 

   Step8:Take the dough out of the refrigerator and roll it into a rectangle with a length of 45cm and a width of 20cm. Cut the isosceles triangle as shown in the figure.

9. 

   Step9:A triangular patch. The bottom two corners are stretched to both sides.

10. 

    Step10:Roll u

11. 

    Step11:Put in the baking tra

12. 

    Step12:Put the oven for the second fermentation for about 40 minutes. The temperature should be lower than 30 degrees

13. 

    Step13:Take it out and brush it with egg wate

14. 

    Step14:Preheat the oven to 185 degrees. Bake in the middle for about 20 minute

15. 

    Step15:Finished product drawin