I. Subdivision 18 process
1, material selection 2, weighing 3, mixing 4, basic dough kneading 5, butter dough kneading 6, primary fermentation 7, division 8, relaxation 9, exhaust 10, shaping1,shaping or filling 12, secondary fermentation.
Second, the detailed process of traditional manual production
1. After selecting materials, put the materials into a pot and mix well. Dig a hole in the flour, pour in water and egg liquid, stir until the dough is smooth, add butter cut into small pieces, knead until the swelling stage and cover with plastic wrap for basic fermentation for about 60 minutes.
2. Ferment until the volume of dough becomes 2 to 2.5 times.
3. Take out the dough, divide it into 6 equal parts, exhaust and knead it round, cover it with plastic wrap and relax for 10 minute.
4. Knead the dough from big to small into a stick with both hands.
5. Roll it into a triangle with a rolling pin, about 30 cm long.
6. Roll up gently from the big end.
7. After rolling, put the end down in a baking tray, cover it with plastic wrap and ferment again for about 30 minutes.
8. When the volume becomes 1.5 to 2 times, take it out and brush the egg liquid evenly on the surface. Preheat the oven for 200 and bake for about 13 minutes.