1. Except for 220g butter for ghee, all other materials are put into a bread bucket and kneaded for 30 minutes. Then roll the dough into a cake, wrap it with plastic wrap, and put it in the freezer to cool down quickly.

2. Slice the butter and put it on the cooled bread.

In fact, the process of opening cakes is very simple. According to my own experience, wrap the oil in the dough, try to wrap the dough with oil, and be careful not to leak oil or overlap the dough. Then fold the fat-wrapped dough bag in half and fold it in three folds, and then fold it in half and fold it in three folds after flattening. This kind of folding should not be less than three times and not more than five times, and it needs to be placed for about 30 minutes each time. In the meantime, decide whether to put it in the refrigerator according to your room temperature. Be careful not to leak oil, but it doesn't matter if it leaks. Keep cooking if you have some high powder on your hand ~

4. Roll the crisp dough into large pieces.

5. Cut the dough according to your mold drawing. I have two pieces of toast, three strands of dough braids, four pieces of dough each, a total of twenty-four pieces of dough.

6. In this way, the incision is upward and the surface pressure is integrated.

7. Pay attention to make the incision face up when editing.

8. Buckle both ends behind your back, and put in toast box for fermentation.

9. Ferment until nine points are full. Can be put into the oven to start the fermentation function.

10. Cover and preheat the oven for 180 degrees 10 minutes. Put the toast box into the middle and lower floors. Be sure to use a baking tray, because the oil will flow out when baking. Bake for 40 minutes. The temperature of each oven is different, so is the degree of heating in toast box. According to your own situation, in principle, the temperature is higher than that of baking ordinary toast, because the melting point of butter is higher. After baking, pour out the toast and put it on a cooling rack to cool.