material

250g of French flour, 20g of fine sugar, 5g of salt, salt-free cream15g, 3.8g of dry yeast, 83g of ice water, 55g of fresh milk, salt-free cream140g, and baking-resistant chocolate beans16g.

working methods

Mix all ingredients, add ingredients (flour, sugar, salt) in turn and stir well, then add yeast and stir well, then add diced cream at room temperature, add water, knead fresh milk into batter with chopsticks or hands, move to a workbench and knead until the surface is smooth and slightly stretched. You can take a slightly hard flat plate, sprinkle some hand powder, add dough and put it in the refrigerator to relax for 30 minutes. The picture shows that the dough is loose, ready to be shaped into a cream with a thickness of about 0.5-0.7, and then put into a cold storage (18.5 *13 * 0.5-0.07 cm). After the dough relaxes for 30-40 minutes, you can first raise the whipped cream to room temperature (the butter can be softer or as soft as the dough), then take out the dough, prepare to wrap it in the creamer workbench, and flour the dough at any time. The dough of Melaleuca cream is broken because it is afraid of being beaten. When the butter comes into contact with it, it is beaten into a flat ball, wrapped in the butter and then kneaded. Before entering the first three-fold dough, brush off the place to be folded in, so that the dough will not be covered with too much dry powder. After drying, fold it in half by one third, brush off the hand powder in the flat plate, cover the folded dough with plastic cloth (cut with plastic bags), and put it in the refrigerator for more than 30-40 minutes. Dough can't be pushed or torn. Take it out first and let it be covered with cream. When the cream and dough can be stretched, you can start squeezing, and control the cream to be as soft as the dough. Thick dough should be flattened first and then pushed left and right, and a lot of hand powder should be used. Fishing rods should be long before they are wide. Brush your hands when folding, and no powder can be folded into the dough. Roll the dough to a thickness of 0.5-0.7. After the third time, put it in the refrigerator and relax for more than 30 -40 minutes. Take it out and flatten it again to the size of the praise plate, cut off the excess dough, put the chocolate beans with water droplets, cut a triangular gap with scissors, and then roll it up for sorting. When the dough is twice as big as the praise plate, the noodle bar can grow into a strip, which is the same as 0. Cut into triangles of the required size, first cut a triangular gap with scissors, then roll it up and brush the egg liquid before entering the oven (it can be said that you must brush the surface with egg liquid, never brush it to the place where there are thousands of layers, and never drop it on the baking tray). Preheat the oven to 2 10 (Kao Wang 220/ 190), put it in the middle layer, and then enter the oven 12-.