It’s delicious, but it’s not easy to do it. Everyone must have more patience. Choosing the right material is also the key. This is a summary of my aunt’s many practices. I have failed many times before, and butter and flour are useless. The culprit of failure! If the novice doesn't want to have a bitter experience of failure, use the material specified by the aunt to do it. The general professional practice will cut out the overlapping pieces of the crust, so that the level of the crisp will be more beautiful. Here we are all family. It doesn't have to be too particular about making it. It's the key to eating.
Mix the milk and water, heat it to 37 degrees in a microwave, add a little bit of sugar, add the yeast and stir it for 5 minutes to let the yeast ferment (the surface floats a rich foam to make it)
Put the flour, sugar and salt into the chef's machine and mix with a spatula. Turn the chef to the first gear, stir the fermented liquid with chopsticks, and then slowly pour in
After about 5 minutes, the flour is added into a dough, and the butter is added to the third gear to continue the kneading until the extension stage. The aunt's Hai 790 takes about 20 minutes.
Remove the dough, put the dough around the dough into the lower nest into a smooth dough, put it into a slightly larger container, cover the plastic wrap and let the fermentation stand for 30 minutes at room temperature.
Pack the butter that has been softened at room temperature into the baking paper and use a rolling pin to grow into a square of 15x15 cm. Place it in the refrigerator and store it in a refrigerator (approx. 20 minutes or so, not too hard)
Draw the fermented dough out of the big bubble by hand, and use a rolling pin to form a square of 30x30 cm.
Put the butter slice in the middle of the dough
Fold the four corners of the dough to the center, not too much overlap, just overlap and not show the butter.
Apply a proper amount of dry powder to the surface and use a rolling pin to pry the rectangle to 15x30 cm.
Fold the dough into three pieces, wrap it in a plastic wrap and let it cool for 30 minutes for the first fermentation.
After taking out, continue to repeat the previous step, apply a proper amount of dry powder on the surface and use a rolling pin to pry the dough to a rectangle of 15x30 cm. (There will be some difficulty in the dough. It is necessary to add some strength and patience. During the sputum, the dough will spur small bubbles. Gently poke it with a toothpick)
Re-slurry the cake into 3 folds and put it back in the refrigerator to continue the fermentation for 30 minutes.
After taking out, continue to repeat the previous step, apply a proper amount of dry powder on the surface and use a rolling pin to pry the dough to a rectangle of 15x30 cm. (There will be some difficulty in the kneading. It is necessary to add some strength and patience. When you are licking, the action should be fast to avoid the melting of the butter.) Fold it and put it back in the refrigerator for 30 minutes.
After 3 times of refrigerated fermented bread, take it out of the refrigerator and continue to use a rolling pin to form a 40x18 cm 0.4 cm rectangular dough, and use a pizza knife to cut 7 isosceles triangles with a 10 cm side and a length of 18 cm.
Take a triangular dough, cut a 2 cm hole vertically with a pair of scissors at the center of the bottom, and roll up the two sides along the bottom edge. Roll up to the top 3 cm and lift the corner of the top of the cake by hand. The small angle of the part is pressed at the bottom
Put the baking tray on the baking paper, leave a proper distance around it, use a plastic wrap to loosely seal it, and put it in the warm place for the last fermentation. The fermentation temperature is about 26 degrees, which is about 1 hour and 40 minutes. Fermentation to 2 times larger
Preheat the oven to 200 degrees and gently apply a layer of egg liquid on the surface of the horn
Put it in a preheated oven for 200 minutes and bake for 10 minutes. Be sure not to over-color. After the color is satisfactory, cover the tin foil and continue to bake for 8 minutes.
Freshly baked can be the best
The outer skin is crispy and has a beautiful honeycomb shape inside. Every bite is satisfying!
Make up a piece of material
In order to facilitate the observation of the specific state of the second hair, add a picture of the egg liquid after the second hair
Another group photo
The amount of this side can be 7 to 8