condiments

High powder 350g, low powder 120g.

condiments

White sugar 100g milk powder 50g whole egg liquid 75g yeast 10g water 2 10g dough butter 40g butter 180g.

The step of tearing bread by hand

1.？ Mix the materials except butter and water, slowly add water, stir and knead until smooth, add butter to the dough and knead until complete. This step took me an hour and a half. Kneading dough is really hard work. Be patient and add water slowly so as not to add too much.

2.？ After the dough relaxes 15 minutes, roll it into a rectangle with a fresh-keeping bag, put it in the refrigerator for half an hour, wrap it in butter to soften it, roll it into a rectangular sheet with a fresh-keeping bag and freeze it for 20 minutes.

3.？ Take out the dough and butter, remove the fresh-keeping bag, roll the dough into a rectangle larger than the butter, and put the butter slice in the middle, with the four corners facing the edge of the dough slice. Forgive me for forgetting to take pictures. Fold the four corners of the dough to completely cover the butter slices and pinch the seams tightly. You can wait for a while to soften the dough pieces and butter slices, then roll them into a big rectangle, fold them in half after each quarter, and then let the dough pieces relax for a while. You can roll if you don't relax, but it's more laborious. If you are in a hurry, you don't have to relax. Shake it hard

4.？ Don't use a shallow mold, coat it with butter and cut the dough into strips of equal width. It is suggested that the width of the dough should be half the depth of the mold. If you fold the dough loosely or stand up and put it in the mold, you must leave room for expansion, about 30 degrees, and it will be twice as big as the original in about 30 minutes.

5.？ Brush the whole egg liquid on the surface (I used two eggs, 75g in the dough, and brushed the rest), and bake in the oven at 2 10 degree until the surface is colored. The time is adjusted according to the height of the mold and dough. Observe more to avoid overcooking or undercooking.