2. Put the dough material into the mixing barrel, and finally add the yeast. Stir for 20 minutes.
3. Add 40 grams of butter and continue stirring for 20 minutes.
4. The membrane can be pulled out.
5. Round the dough and roll it into large pieces immediately.
6. Wrap the dough in a fresh-keeping bag.
7. The dough is large. Fold it and put it in the refrigerator for 30 minutes.
8. This is Anjia flaky butter. Beijing bakery 20 yuan 250g, Ma Qilin 10 yuan 500g. Make yourself some healthier flaky butter. If the flaky butter is frozen, it should be heated, otherwise it won't move.
10
Sprinkle high powder on the flour table.
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1 1
Take the dough out of the refrigerator and roll it into small pieces twice the size of butter.
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12
When the noodles are taken out of the refrigerator, they will shrink a little and roll into twice the size of flaky butter.
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13
Coat the dough with oil.
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14
Wrap the butter in the dough and pinch it at the joint.
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15
Roll the dough into a rectangle.
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16
The right side is folded inward 1/4.
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17
Fold the left side, too, and then pinch the joint tightly.
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18
Fold the dough in half again to complete the 40% fold.
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19
Roll 40% of the dough into a rectangle.
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20
The right side is folded inward from 1/3.
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The left side is also folded inward to complete the 3 fold.
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22
Roll the dough into rectangular pieces with a thickness of about 1.5-2CM.
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23
Cut into strips, 3 strips each, weighing about150-180g.
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24
This section has been completed.
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25
Braid it into three braids.
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26
Fold both ends of the dough. If the weight is poor when dividing, you can add small dough below.
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27
Put the dough into a toast mold and put it in a warm and humid place for final fermentation.
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28
After fermentation, brush the surface with egg liquid.
29
My oven has five floors, which is on the penultimate floor. Put it into the oven preheated to 190℃, and fire for 30 minutes on the next floor.
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30
Immediately after baking, demoulding and cooling on the baking net.
If it helps, can you order it for me? Thank you.