Dough: high-gluten flour 185G, low-gluten flour 65G, dry yeast 3G, fine sugar 45G, salt 3G, egg 1 piece (shelled weight about 50G), milk 90G, and unsalted butter 30G.

Oil coating: salt-free butter 120G.

Exercise:

1. First, put the dough into the flour barrel and beat it at medium and low speed 10 minute.

2. Add butter and knead the dough to the expansion stage, so that a film with certain toughness can be pulled out, and it is not necessary to force full expansion.

3. Cover the kneaded dough with plastic wrap and put it in a cool place (in the refrigerator when the room temperature is high) to wake up 15 minutes.

4. Roll the butter into thin slices in advance for use.

5. Roll the proofed dough into rectangular slices slightly wider than the butter slices and about 1.5 times longer, and put the butter slices in two thirds.

6. Turn the excess dough over.

7. Fold the butter slices and flour slices together, and press the seams tightly, thus completing the wrapping of the butter slices. At the same time, this package is equivalent to a 20% discount.

8. Roll out the dough coated with butter.

9. Fold both ends to the middle. Leave a gap in the middle so that the dough won't squeeze each other when you continue rolling.

10. Continue folding, thus completing 40% folding. Total * * * 40% off twice, and you can wake up 10- 15 minutes between operations.

1 1. Fold it twice and roll out the dough. So far, the total * * * should be 2 fold +4 fold +4 fold, which is 32 floors.

12. Cut into four pieces. If you have obsessive-compulsive disorder, you can cut off a little corner at both ends. )

13. Roll them into long strips, pair them, and discharge them into the mold (if they don't stick to the mold, they don't need to be treated, and I pad the ordinary mold with oil paper to prevent sticking). Pay special attention to the direction when rolling, especially the two edges. The two pairs are in opposite directions, that is, one pair scrolls from left to right and the other from right to left.

14. Ferment at about 28℃ to double the size.

15. Send it to the middle layer of the preheated oven at 170℃, bake it from top to bottom for 15 minutes, then bake it at 160℃ for 25 minutes (the tin foil is half covered to prevent the surface from over-coloring), and then immediately demould it.

16. Immediately after peeling, put it in the air to prevent water vapor at the bottom. You can brush a layer of honey water on the bright surface.

skill

1. This formula can make two 6-inch circular modules, or 1 450G toast boxes.

2. It is recommended to use a movable bottom die, which can leak oil (the bottom should be padded with tin foil to catch the oil leakage! )。 If the bottom of the mold is fixed, oil will be blocked in it, part of it will be absorbed by the dough, and the finished product will be relatively oily.