Quan Michaelson

1

Mix all dough ingredients, including softened butter. Don't add all the water at once, leave a little bit behind, and slowly adjust the hardness of the dough. If the dough still feels hard after adding all, you can add more. The hardness of the dough is as close as possible to the hardness after being folded into the butter and warmed up. The closer it is, the easier it will be to succeed.

2

Round the dough, roll it into large pieces, place it in a shallow plate, cover with plastic wrap, and freeze in the refrigerator for 1 hour.

3

Roll out the frozen dough sheet to twice the size of the butter sheet and place the butter sheet in the middle of the dough sheet.

4

Wrap it and pinch it tightly.

5

Roll it into a rectangular piece.

6

Roll out again after folding in three, repeat twice, that is, three folds in three times, and freeze in the refrigerator for 30 minutes.

7

After the last three-fold, roll it into a large piece about 40 centimeters long on one side and about 4 mm thick.

8

Trim off the four sides and cut into two pieces from the middle, each piece being no less than 18 cm wide.

9

Divide it into isosceles triangles with a bottom edge of 9 centimeters and a height of 18 centimeters.

10

Roll up from bottom edge to top corner. When rolling, be careful not to roll too tightly and not to touch the cut surface.

11

Place on baking sheet and ferment.

12

Preheat the oven to 210 degrees C and bake for 18 minutes, then reduce to 150 degrees C and bake for about 5 minutes. The surface is dark golden yellow.

1. Regarding flour, this time we use French bread flour and stone-ground whole-wheat flour. Adding whole-wheat flour will taste more fragrant, and the wheat aroma and milk aroma complement each other. I have made it with dumpling powder before, and the effect is good. Some people also use high-gluten flour with low-gluten flour. Try it next time. 2. Trim off a little edge before each folding, which will make the organization better. 3. Baking must be sufficient. I'm a little short of the heat. 4. It is best to eat freshly baked and cool it down. It will not be crispy after wrapping it up and putting it on the next day. You can put it in the oven and bake it at 150 degrees for 7 or 8 minutes, which is about the same as freshly baked. It's best to eat and bake it right now. If you can't finish it in one go, put the freshly rolled bread into a shallow plate, cover it with plastic wrap, and place it in the refrigerator to freeze. Just take it out to warm it and ferment it whenever you want to eat it. It can be preserved for a long time. I do this often and there is no problem at all. 5. One last point: This is a high-fat and high-heat bread. Don't worry about getting fat.