Cooking Steps

1. 

   Step1:Soup seed - stir the high gluten flour and purified water evenly. Heat it in the pot. Stir constantly in the middle. It will soon become sticky. Turn off the fire. Refrigerate it for use. (forgot to take the soup) the above is the material of the doug

2. 

   Step2:Add in the mixing bucket in turn. First liquid, then solid. Salt and sugar should not be in direct contact with yeast. They should be placed diagonally. Salt plays a very important role in bread. Salt can inhibit yeast over fermentation and increase flavo

3. 

   Step3:First use the mixing head to stir all materials except butter into floccules. Then add the soup seeds. The water volume shall be adjusted according to the situation. 10g shall be reserved firs

4. 

   Step4:At the beginning, the dough was wet and sticky. At this time, it must not be powdered. Because the dough has not yet come out of gluten. It is easier to get out of the film when it is wet

5. 

   Step5:When the dough is stirred to pull out the thick film, butter can be added

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   Step6:Stir for about 25 minutes. Open the dough. You can see a transparent film and poke a small hole with smooth edge. This is the expansion phas

7. 

   Step7:Knead the dough. The fermentation function of the oven is 30 ℃ for 30 minutes. Put a bowl of hot water in the oven. Increase the humidity. After 30 minutes, do not plug in the power. Continue the fermentation for 30 minutes. Fermentation for 60 minute

8. 

   Step8:Take the fermentation time to make the pastry. The above is the pastry materia

9. 

   Step9:Softened butter with icing sugar. Beat with electric beate

10. 

    Step10:You can see that the butter is covered. Add 2 / 1 of the egg white at this time. Continue to beat

11. 

    Step11:Add in 2 / 1 of the egg mixture, then add in 2 / 1 of the egg mixture. Continue beatin

12. 

    Step12:When the butter is fluffy and feathery, sift in low gluten flour and milk powder, mix with a scraper, or knead it with your hands until it is lumpy

13. 

    Step13:Rub the pastry into strips. Refrigerate for 30 minute

14. 

    Step14:At this time, the dough has been fermented. To judge whether it is fermented or not, dip your fingers in dry flour and poke a hole in the dough. If the dough does not shrink, it is fermented

15. 

    Step15:Exhaust the fermented dough. Divide it into eight equal parts. Each of my dough is about 57.5g Left and right. Roun

16. 

    Step16:Cover with plastic wrap. Then let the dough relax for 10 minute

17. 

    Step17:Divide the pastry into eight equal parts, flatten it into round cakes and cover it with loose dough

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    Step18:Use a knife to grid the epidermis, as shown in the figure, so tha

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