Bread

1

225 grams of bread powder, 75 grams of barbed flour, or 5 grams of dried fermentation, 30 grams of fine sugar, 5 grams of salt, 9 grams of milk powder, 168 grams of ice water, 30 grams of butter covered in oil: 200 grams of sheet butter

2

Put the pasta in addition to butter together to pull out the thicker film

3

Add butter

4

Smash to pull out thin, smooth-mouthed film

5

Put the noodle in the bag and put it in the freezer for 30 minutes

6

When you freeze the noodles, you knock on the noodles with a stick. Long

7

Frozen pasta is removed into a face with a width of two times the length of butter and is placed in the middle of the noodles。

8

We'll close both sides. mouth

9

I'm going to have to make some noodles

10

1/3 discount each

11

After longing the noodles in the direction of the fold, the second one-third discount each

12

Send the noodles into the fridge for 30-60 minutes

13

it's about 4 mm thick and as wide as you can

14

Cut the edges. Cut the edges

15

cut to the bottom 10cm and 25cm. form

16

Roll the noodles from the bottom to the corner

17

Tilts on the grill, presses under, ferments at the warm and wet

18

The final fermentation ends on the surface and the egg fluid, so don't brush it to the cutting level

19

Roofbox, preheated 180°C, mid-level, top-fire, 18 minutes。

20

When you're done with it, take it out of the oven

1. refrigerated noodles are designed to control the temperature of the noodles and avoid fermentation. before packing butter, the softness of butter and pasta shall be the same. 1. during the operation, attention should be paid to the temperature of the noodles and to avoiding confusion, which is not good at the level. the temperature of fermentation should not exceed 35 °c2. refrigeration and laxity are required after a normal three-quarter break, but it may not be better if the face is smooth and unturned. i couldn't understand whether my face was going in the right direction or whether i was going in the wrong direction. it's different from last time. when cutting, care should be taken to tailor the contours triangle, i.e. the center of the side opposite the angle, and not to cut into a straight-angle triangle. 5. when fermentation takes place, the pointy angle is to be pressed at the bottom, or the back corner of the fermentation is to be turned, and even the glorified appearance is not enough to be burned, and the surface of the skin is to be darkened. i baked a couple of times, but i know the difference between the tastes of the fire, the fragrance of the fire, the smell of the cream, the greasy feeling of the fire, and it's probably the result of the sack of butter that wasn't totally forced out, so it's also important. 7. when roasting begins at relatively high temperatures, when the face is fully swollen, temperatures can be reduced by 10 degrees depending on the top colour. and before the noodle is stymied, don't open the oven door, it can be adjusted in the back, it's a very flexible thing to be glorified, it's a matter of theory, and it's a matter of doing what it takes to be flexible。