Step1:Put the milk in the main pot. Put the yeast. Sugar. 1 minute / speed 3 activation (open 37 ℃ in cold weather).
Step2:Add flour, salt, egg liquid and milk powder. Mix at a speed of 3-6 seconds. Knead for 6 minutes. Add butter and continue kneading for 2 minutes.
Step3:Crispy - 60g butter softened at room temperature. 40g sugar powder. 100g low powder. 35g egg liquid. 10g milk powder. Put them into the main pot together. Mix them at a speed of 2-2.5 in 15 seconds.
Step4:Ferment to twice the size at room temperature.
Step5:If you poke a finger with a finger dipped in flour and it doesn't bounce back, it will prove that the fermentation is good.
Step6:Divide the dough into 50g pieces. Cover with plastic wrap and relax for 15 minutes.
Step7:Each pastry is divided into about 30g. Wrap it up and down with plastic wrap. Gently roll it with a rolling pin.
Step8:Close up the loose dough and put it on the pastry.
Step9:Wrap the dough in the pastry.
Step10:Close down.
Step11:Cut the diamond pattern with a blade.
Step12:Secondary fermentation.
Step13:Ferment to about twice the size.
Step14:Brush on the egg.
Step15:I use mayonnaise. So it looks golden.
Step16:Put it in the preheated oven at 180 ℃ for 20 minutes.
Step17:It's a little over the top.
Step18:Recent photos are still good.
Step19:Close up.
Step20:Family portrait.
Cooking tips:There are skills in making delicious dishes.