The step of tearing bread by hand
1 all materials
Mix two kinds of flour on the chopping board to make a volcanic pit. Add salt, sugar and yeast to flour with half warm water, and then add half egg liquid (you can add half water slowly while kneading the flour, and half egg liquid is reserved for brushing bread later).
Knead the dough until smooth, then add butter and continue to knead until smooth.
4 Cover the kneaded dough with plastic wrap and ferment.
When the dough is ready, we can finish buttering it. First, cut the butter into long strips, put it in a large fresh-keeping bag, roll it into large slices with a rolling pin, and then put it in the refrigerator for about 30 minutes.
When the dough is fermented to twice the size, poke a hole in the middle with your finger. If the dough does not sink, it means that the dough is fermented.
7 deflate the dough and roll it into long strips with butter in the middle. This cake must be about three times bigger than butter.
8 Fold one side of the dough and cover it with butter.
The other side is also turned over and wrapped tightly, and the lower side of the dough is crushed to death, and the air between the dough and the butter is squeezed out to the upper side, and the upper side of the dough is crushed to death.
10 Turn the dough across and roll it thin.
1 1 Fold in half like a quilt and put it in the refrigerator to sober up. Repeat these two steps three times and the cake will be ready.
Roll the 12 dough into strips with a thickness of about 1CM.
13 is divided into 4 to 5 equal parts.
14 was put into a membrane device, and several small bends were made for the second fermentation.
15 When the dough is fermented to twice the size, brush the remaining egg liquid on the surface and preheat it in the oven.
16 oven 180 degrees, about 20 minutes, just look at the color.
17 is out of the pot
18 is out of the pot