dough

High gluten flour 225g low gluten flour 75g high sugar resistant dry yeast 4g fine sugar 30g salt 6g milk powder 8g water 180g butter 30g.

Wrap in oil

Butter150g

The second commendable record of practice

Mix all the ingredients in the dough material except butter and knead into a smooth dough. Add butter and continue to knead until it is finished.

Step 1: You can pull out a solid transparent film for the second recording.

Roll the dough into thick dough, put it into a fresh-keeping bag and freeze it at 18 for 20-30 minutes. The second step of the second commendable record.

It can be special flaky butter or common salt-free butter.

But it is not recommended to use fermented butter, because its melting point is too low and too soft to handle.

The second method of rolling yellow slices into square slices with fresh-keeping bags or oiled paper can be recorded. Third step

Take out the frozen dough and roll it into a square twice the size of butter slices.

The second butter wrapping (pictured) can be recorded in the fourth step.

Pinch a second commendable record at the seam. Step 5

Introduce the first 40% discount.

Roll along the long side of the noodles, pay attention to uniform force, and sprinkle high powder on the console to prevent sticking. After opening, the two ends will not be so uniform, so cut off so as not to affect the second commendable record of the last level. Step 6

The seventh step is to fold the second commendable record inward from the left 3/8+ right 0/8 of 65438.

Then fold it in half, and complete step 8 of the first 40 fold and the second Acura record.

The first folded patch is turned vertically.

Re-launch along the long side, and make a second 40% discount and a second commendable record. Step 9

Step 10 folds the second commendable record inward from the left 3/8 of the right 1/8.

Then fold it in half to complete the second 40% discount and the second commendable record. Step 1 1.

Put it in the refrigerator, freeze and relax for 20 minutes, then take it out.

Method steps of making 0.3 cm large film for the second time 12.

Cut off the edge with a knife.

Mark the long side every 10 cm in front of you with a ruler, stagger the long side from your body by 5 cm, and mark it again every 10 cm. Step 13.

Cut it into a triangle with a side length of 10 cm and a height of about 20 cm as shown in the figure, and record it for the second time. Step 14.

Step 15: Gently stretch the cut dough and roll up the second commendable record from top to bottom.

Step 16 makes a second commendable record in turn.

Put the end into a baking tray and put it in an environment with a temperature of 29 degrees and a humidity of 70% for the final fermentation. Step 17.

Ferment to twice the size

Step 18: evenly spread the whole egg liquid on the surface for the second time.

Put it in the middle layer of the preheated oven.

Bake the upper and lower tubes at 2 10℃ until the bread is completely expanded, and then cook at 180℃.

The whole journey takes about 18 minutes. The second commendable record is 19.

Step 20: Take it out of the furnace and cool it for the second time.

skill

1. Pay great attention to adjusting the hardness of dough, and the hardness must be consistent with butter. That is to say, the freezing time of the dough kneaded out of the film mentioned in this paper is not absolute, which depends on the thickness of the dough and the freezing environment. Butter slices must not be too hard, easy to fall short, and of course not too soft.

2. The fermentation temperature of the dough after molding should not exceed 30 degrees, because butter will melt at high temperature.

3. In order to make the modeling level uniform, corner points will be cut off before segmentation, and we can freeze the corner points for standby or do several other modeling.