Bread

1

When a noodle fabric is formed, it is sprouted into a noodle band, and when it opens, it forms a thin film (which is barely formed) that does not need to be extended. The room fermentation is fermented for an hour (around 25 degrees) and is twice as large. Just push the sticky flour with your finger。

2

Sliced butter slices, flatly placed in herbs, made of herded scepter, and if the butter is soft at the time, they can be put in the freezer for a while. Put it in the freezer when it's ready。

3

The fermented pasta rubbed out a bubble, and after 20 minutes of cold-covered thawing, the platinum grew into a square, 2.5 times the length of the butter tablet. Put the butter in the middle, and the left and right face in the middle。

4

When it's covered, keep your mouth shut, just like your upper and lower mouths, and use your hands carefully to drain out the bubbles and press tight. Turn it over and shut it down. And rotated 90 degrees across。

5

Once again, the squares grow, and then, as just now, the whole face is split into three pieces, folding from one third to the middle and spinning around. It's the first 30% off. That'll wrap it with a membrane. This step is repeated twice, each time with 20 cents of cold pine。

6

THREE TIMES LATER, THE FREEZER CAME OUT INTO A RECTANGULAR FORM OF 0.4CM THICK AND 11CM WIDE, CUT TO THE BOTTOM OF 5CM WITH A KNIFE AND A CONTOURS TRIANGLE OF 11CM HIGH。

7

Cut a small knife in the middle of the bottom of the triangle。

8

Turn the cut bottom up and roll it up。

9

When it's done, you brush a full egg fluid on the tip of the top, so it's all rolled up。

10

Put the rolled noodles in the oven, leave room for each one. At 38 degrees, 85 per cent humidity, the final fermentation is twice as large (about 40 to 1 hour, the oven ' s fermentation function is sufficient) and the surface brushes the egg fluid after fermentation。

11

The oven is preheated at 200 degrees, the middle layer is on fire, about 10 minutes baked, and the surface is yellow enough。

1. The fermentation time varies depending on the room temperature. 2. Use a sharp knife when cutting the dough; otherwise, the layers will stick together and be difficult to separate. 3. It is normal for a small amount of butter to leak out while baking; however, if too much leaks out, it indicates a failure in dough preparation, such as the butter not being wrapped properly, or uneven or thick layers. 4. For the first fermentation, you do not need to use room temperature; cold fermentation in the refrigerator for 6-12 hours at 4°C improves the quality of the dough. 5. The 20-minute resting period each time is essential so that the dough can be rolled out sufficiently without shrinking back. 6. When kneading the dough, do not add the water all at once, as the water absorption varies for different types of flour. 7. After the dough has fermented, do not let it sit unused for a long time; proceed to prepare it as soon as possible.