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1
Prepare all ingredients. -
2
Put all the dough ingredients except butter into the dough bucket of the chef's machine, start the chef's machine, mix the ingredients at low speed, and then increase the speed little by little to beat the dough into a rough film. -
3
Add softened butter and continue beating until a stronger transparent film can be pulled out. -
4
Put it into a fermentation box and ferment it at 25 degrees until it doubles in size. -
5
After simple deflation, divide it into 9 equal parts, quickly gather it and put it in the fermentation box, and let it rest for 15 minutes. -
6
Take out a piece of loose dough and roll it out. -
7
Turn it over, lay it sideways, and gently pull it to form a rectangle. -
8
Roll it up from top to bottom into a long strip. -
9
Put them in order with the interfaces facing down. It is best that the interfaces face one direction. -
10
Proof in the oven at 38 degrees until 1.5-2 times in size. Press the surface lightly with your fingers to allow it to slowly rebound. Then lightly brush the surface with a layer of whole egg liquid. -
11
Finally, put it into the preheated oven and bake it at 180 degrees for about 18 minutes. -
12
Unmold immediately after coming out of the oven, let cool and store in a sealed container.
Tips
1. Different brands of flour have different amounts of water absorption. The liquid will be adjusted according to the state of the dough. It is best to reserve some liquid for the first time you make it.
2. The temperature difference of each oven is different. The time and temperature given in the formula are for reference only. Please adjust according to the actual situation.
3. It is best to sift the whole egg liquid brushed on the surface with a sieve.