How to make a thousand layers of record bread
1.
Mix high and low flour, milk, dried eggs and yeast sugar evenly, knead into stiff dough (it is not easy to break when pulling, so it has certain toughness), add butter 1 and salt, and knead until the film can be pulled out.
2.
Put it in a warm place and ferment it to twice its size.
3.
Squeeze out bubbles, roll the dough into thin slices by making Danish dough, roll the butter into thin slices 1/3, wrap it like a quilt, put it in the refrigerator 15 minutes, and repeat this operation. I only folded it three times, and the last time I folded it, I rolled it into a large piece and sprinkled it with coconut and sugar.
4.
reach
5.
An 8-inch Qifeng cake mold was used, surrounded by baking paper, oiled, placed in a warm and humid place (a pot of hot water can be put in the oven), fermented to twice the size, and sprinkled with almond slices.
6.
Preheat the oven 175 degrees and put it in the middle and lower floors. Bake for about 40 minutes.