food

90g of high gluten flour.

Milk120g

Instant dry yeast 4g

Fine sugar 12g

60 grams of low-gluten flour

Salt-free cream 24g

Whole egg 39 grams

Salt 3g

Milk powder 12g

Detailed practice

All the main ingredients are mixed together, covered with plastic wrap and fermented.

Ferment until the dough expands and falls back, gently stir it up, and there is a bee net inside. I mix dough in the morning and ferment until noon, about 3-4 hours. )

Add auxiliary materials to the fermented dough, mix all the materials except the salt-free cream, add the salt-free cream after beating, beat the dough to the expansion stage (with telescopic film and serrated edge), put it in a container, cover it with plastic wrap, and carry out basic fermentation for about 50 minutes.

Fermented to twice the size. Make a hole in the middle of the dough with your index finger. After pulling out, the finger hole will not retract, indicating that the basic fermentation is completed.

Knead the dough into a cone.

Roll the loose dough into an oval shape, turn it over and fold both sides inward to the middle third.

Roll the dough into a long triangle.

Spread the egg liquid on the surface of the fermented dough, bake in a preheated oven 180℃ for 25 minutes (middle and lower layers), and then move to a baking net to cool.

The dough is divided into 50g dough, rounded, covered with plastic wrap and fermented (relaxed)15min.

Roll up from top to bottom, and the convergent part is slightly tight. Put it in an oiled baking pan for final fermentation.

Set the temperature and time and get ready to cook. Would you like to have a try?