2. Pour all the ingredients except butter into the pot and stir well. Knead until the film thickens. Add butter and knead out the film. Don't use force until you come out, lest you break your tendons.
3. Soften the butter at room temperature in advance.
4. Divide 150g flour into skins (divided into two halves), knead the remaining nuts evenly by hand, divide them into two parts, cover them and put them in a fermentation box for 20 minutes.
5, pressure exhaust, wrap the chocolate beans, and wrap them for use.
6. Roll the dough into a circle.
7. Brush the butter prepared before, so that the skin will be crisp.
8. The dough feels smooth.
9. Turn it over and pinch it.
10, turn it over again.
1 1, just rub it.
12. After setting, put it into a fermentation box for fermentation, and the humidity is 70% at 38℃, which is 1.5 times larger.
13. Sprinkle high-gluten flour after fermentation.
14, gentle knife.
15. Preheat the oven to 180℃ in advance and bake for 25 minutes. Every oven has a different temper. Think for yourself.