French praise

By VicentaLakin

French praise
IT'S LITIGABLE - IT CAN ALSO BE CALLED THE HORN BAG, THE HORN BAG. IT'S FRAGRANCE, FULL OF MOUTHS. MULTIPLE CHALLENGES HAVE NOT MET THAT ONE. THIS TIME, I LEARNED A TRADITIONAL FRENCH LITIGATOR FROM MASTER MOF OF FRANCE. COMBATERS! IT'S DELICIOUS。

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Steps for French praise

  • 1
    Fresh yeast, water, full eggs. Dissolve the yeast with hand temperature。
  • 2
    AFTER MIXING, ADD T45 AND THEN T55. MILK POWDER, SUGAR, SALT. CARAMEL BUTTER. SCRAMBLE。
  • 3
    It's not smooth at this time. It's okay. Covers 30 minutes of membrane laxity。
  • 4
    Pick up a piece of oil paper and use a stick to fold butter over and over again。
  • 5
    Use oil paper, folding the four sides, making butter the size you need。
  • 6
    It'll be nice and smooth. Push it with your hand. Press the noodles flat。
  • 7
    Buttoned, flat, can wrap a butterflake around it. Put pre-packaged butter chips in the middle. Of particular note here is the fact that butter is not too hard. Press the butter tablet with your hands to make it more compatible with the face. Butter up and down with the face. Yes! Alignment, no package。
  • 8
    Raise the face on both sides, fold it in the middle and wrap it in butter。
  • 9
    Before the first fold, we cut our mouths on both sides of the face. Powder
  • 10
    The squares grow. Cut off the irregularity. A quarter to the left, fold in the middle. And fold from three quarters to the middle from the right. Two faces. Then it's folded from the middle of the face. After the fold, if you feel the butter softer. The packaging of the film leaves the fridge frozen for 15 minutes。
  • 11
    Side talk. Once again, the pasta grow into squares. Repeat the folding of four folds before. Freeze for 15 minutes again. If you feel the butter hasn't gotten soft, you can go straight ahead。
  • 12
    The squares grow, the face is like a fold. 30% discount. Finish the third fold. Packaged to protect the film and placed in a freezer for 30 minutes。
  • 13
    The face is formed into a square of 4 mm thick thickness. Split into a parallel waist triangle。
  • 14
    The bottom of the triangle cuts a small mouth with a knife. Pull out the whole triangle。
  • 15
    Lift up the corner of the opening and roll inside。
  • 16
    After the roll, the surface brushes the egg. Make fermentation. The fermentation temperature should not exceed 30 degrees。
  • 17
    He fermented twice as big, brushed the egg fluid again and baked the oven 180 degrees for five minutes. Take out the grill and turn it around. 170 degrees, 10 minutes. The specific temperature feels its own oven regulation. Watch the colour on the surface, which is just caramel。
  • 18
    Sugar water, water and sugar boil. It'll be litigated and painted on the surface. Upon completion of the brush, the oven will be arraigned back for another one to two minutes and the surface sugar will be dry。

    • French praise Make Tips

    1. When the flour is packaged with butter, the powder is distributed in such a way that it is not glued. 2. The temperature shall be controlled throughout the journey. The high temperature butter melts, whether you are fermented or fermented. 3. Beaconized butter, so that ordinary butter is put in a small fire in the pot, so that it can be coloured, shut down, filtered. The sheet butter contains less water and will be at a much better level than ordinary butter. 5. When a piece of ordinary butter is formed, care must be taken that the thickness of the butter tablet is consistent and does not break points. 6. Three folds, two folds and three folds. Every time the twilight is cut, each time the twilight is cut. 7. With regard to the freezing of the folding process, it is felt that the temperature of the refrigerator is adjusted not to freeze。

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