The specific method of golden hand tearing bread:
1. Knead all the materials except butter into a smooth dough, add small pieces of butter and knead until the swelling stage, and put it in a warm place for fermentation to double the size.
2. Vent the fermented dough, divide it into 5 equal parts, and knead it to relax 15 minutes.
3. Roll 5 portions of dough into a dough sheet with a diameter of 20 cm.
4. Take a piece, brush it with melted butter, leave 1cm on the side, then fold a piece on it, brush it with butter, and repeat this step without brushing the fifth piece.
5. Then gently roll it into gold with a rolling pin with a diameter of about 25cm, and tear the bread by hand.
6. Fasten an 8-inch or 9-inch round die (preferably a larger one) and cut it with a knife.
7. The cut part can be made into the shape of a picture.
8. Cut the round dough into 4 equal parts.
9. Divide into 16 equal parts.
10, take a piece and roll it flat.
1 1. Put the rolled dough into an 8-inch circular mold, put four in the middle, and arrange the others in a circle on the side, and ferment in a warm place to double the volume.
12. Brush the surface with egg liquid and bake in a preheated oven 180℃ for 20 minutes.