Formulated for a 450g toast mold
Knead the dough except the butter to the extended stage where the thick film can be pulled out, and then add the butter to the full stage to pull out the thin and tough film.
Knead the dough flat, put it in a fresh-keeping bag, and put it in the refrigerator for about an hour.
During the freezing of the dough, we put the bean paste into a small fresh-keeping bag and thinned it to a length and width of about 20 cm.
Take out the frozen dough and knead it into a rectangle that is twice as large as the bean paste. Pay attention to dusting and anti-sticking.
Then put the bean paste in the middle of the dough
Wrap the bean paste with the dough
Carry out the first vertical split, this time can be slightly longer
Then divide the dough into three equal parts and fold the top down
The dough below is folded up and finished after the first three folds. Put the dough into the fresh-keeping bag and put it in the refrigerator for about 10 minutes to relax.
Take out the loose dough for the second time
The second time we folded the dough into four layers. So the dough is roughly divided into 8 equal parts, and the 1/8 dough is folded down.
The remaining part is folded up
Then fold the dough in half and complete a 40% fold to continue to pack in the fresh-keeping bag.
The loose dough is taken out and the length is about 40 cm.
Width is about 12 cm
Use a sharp knife to cut the dough into 8 pieces, one for each group, with the cut surface facing up.
Press the tops of the four sets of dough roughly
Then 1 pressure 2
3 pressure 2
3 pressure 4
Repeat the above steps to become four strands. Everyone should pay attention to the order of knitting is from left to right.
Then turn the braided dough over and fold the two ends in the middle.
Flip over again
Fermentation to nine minutes at a temperature of 36-37 and a humidity of 75%
Preheat the oven to 180 degrees, bake the lower layer for about 45 minutes, and cover the tin foil in the middle to prevent the color from being too dark.