Flour puff sauce: butter 10g, vegetable oil 10g, water 30g, flour 15g and egg liquid 20g.
Exercise:
1. Stir all dough materials (except butter) evenly to form dough, then add butter and knead until the dough comes out (the chef kneads the dough for about 10 minute), cover with plastic wrap and ferment to twice the size.
2. Gently exhaust the dough (don't knead it too hard), divide it into three equal parts and knead it round, and then wake it up 15-20 minutes.
3. Roll a dough into an oval shape, turn it over, fold it in half on both sides of the center line, then fold it in half, pinch it tightly, and put it into a Kitchenspring Swiss Ruilian fashion air frying pan.
4. Prepare puff sauce: Boil butter, vegetable oil and small fire until boiling, turn off the fire and pour in flour, and stir quickly and evenly.
5. After cooling, pour in the egg liquid, stir it evenly, put it in a paper bag and squeeze it on the surface of the bread.
6. Adjust the air fryer to 160 degrees and fry for 18 minutes.