Plastic super fast, soft and soft, a small bite has a surprise. ~~ Please read the tips before doing it.
Mix all ingredients other than butter in the dough material and knead it into a smooth dough. Add butter and continue to the expansion stage to pull out the stronger semi-transparent film
Put on the container cover and put the plastic wrap in the environment of 25-28 degrees for basic fermentation.
Fermentation to 2 times larger
Fermented dough is taken out and pressed
Fold in a square shape, up and down, left and right, and relax for ten minutes
Cut it into a rectangle (about 20*35)
a layer of softened butter on the surface
According to the wheel cutter, it is divided into four pieces.
Three of them are sprinkled with a little chopped brown sugar
Stack them one by one
The last one is going to be the inside of the butter
Isometric cut into 12 parts
Put in 12 continuous mode
It is finally fermented to 2 times in an environment with a temperature of 38 degrees and a humidity of about 75%.
Spray water on the surface, sprinkle a little crispy
Put in a fully preheated oven and bake the board up and down for 180 minutes.
Release the mold
1, please use ice water and noodles, pay attention to control liquid (new powder water is more general, liquid amount is too small, most of the other flour needs to add liquid) 2, hot weather, please strictly control the kneading time, avoid the dough to complete the temperature is too high 3, the dough tastes lighter, the interlayer can also be made with fleshy salad, etc., salty mouth 4, crispy grain, butter, 30 grams of fine sugar, 30 grams of low-gluten flour, 60 grams of milk powder, 5-10 grams of butter, cut into small pieces, softened and placed in a container. Fine granulated sugar, sifted into flour and milk powder, granulated by hand, and the remaining frozen storage can be used at any time.