1. First, melt the yeast with warm water and add high-gluten flour, sugar, eggs, etc. And stir evenly.

2. After the dough is mixed, knead the fascia and knead it into smooth dough (generally using a dough mixer).

3. Take out the dough and divide it into 180g/ sheet. Pick up a small piece of dough and knead it into strips 1m long.

4, after three times of kneading, molding, and then put into a baking tray, the bottom of the baking tray is coated with a layer of butter in advance.

5. Put the molded bread dough into a fermentation box with appropriate temperature for fermentation.

6. The dough can be twice as big as the original one, and the inside of the dough presents a wiredrawing honeycomb shape.

7. After fermentation, put it into the oven, adjust the baking temperature, and bake for 40 minutes with top fire 160℃ and bottom fire 156℃.

8. Immediately after baking, move to the baking net to cool.

1, wrapped in butter and dough, must be the same hardness. If your room temperature is low, I suggest you not try it. Because dough softens easily. Butter, on the other hand, hardens easily, and if it can't be rolled out again, it will cause butter to crack. Generally, the room temperature is more than ten degrees. Do not exceed 20 degrees, it is not easy to operate. Personally, I think 10 to 20 degrees is the best temperature. It's easy to roll butter into a square, you can use a ruler.

3, butter directly into a square, with a finger print, you can easily bend, better operability.

4, dough, that is, in the raw materials, except butter, knead until smooth, then add butter, and it will be fine at the expansion stage. Then it is fermented to twice the size and rolled into a square.

5, first sprinkle some high powder on the chopping board (remember that all hand-rolled powder must be high powder. Low flour is easy to stick, high flour is anti-stick), roll the dough into pieces and put it on the bottom, and butter it.

6. Noodles should not be much bigger than butter. If it is too big, it will feel too much, and then there will be more noodles. So, just wrap the butter slices. You need to squeeze when you wrap it. Remember that there should be no high flour in the dough squeezed in this step, which will expose the butter and make it not stick firmly.

7. Then roll out the wrapped dough. Dough and butter should be synchronized. Neither butter nor dough is fast. That can easily lead to failure.

8. I used 30% off. Fold the left third of the patch first.

9. Fold another third of the right side, and a 30% discount will be completed. You can put the dough in the refrigerator to sober up.

10, then turn the dough to 90 degrees, and then operate 7-9. Only the second and third folds need to be completed. If it can be folded, don't refrigerate or freeze it in the refrigerator, because if it is frozen at low room temperature, it is easy to make butter into pieces.

1 1. Finally, turn the dough 90 degrees, and operate it for 7-9 times to complete three folds. Don't roll out the rolled dough in a hurry, put it in the refrigerator for a while. If you have enough money, you will take longer to relax.

12. Roll the dough into 24 cm long pieces.

13, and then make a mark on the patch every 2 cm.

14, cut into five or six parts.

15, and then take one to bend.

16, and put it into the mold.

17, proofed to twice the size, then preheated in the oven at 2 10, and baked in the middle layer to the highest color.