Cheese juice

1

Fresh tomatoes cut into small pieces

2

A very fine ketchup juice with a cooker

3

(a) Placing flour, sugar, salt and yeast in a mixer of domestic mixers, evenly mixed

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Add tomato juice

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(b) Scratching with a razor in the form of a swirl and the appropriate amount of water to adjust the rigidity

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commencing the mixing of noodles and adding 35 g butter after formation

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(a) The continuation of the smooth, slightly flexible expansion phase of the surface of the face of the face

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The noodles were immediately flattened in the flat and frozen in the fridge for 30 minutes。

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Scratching butter with early warming until it can be cut open, and first into thick pieces

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(b) Wrap it into a protective film, and hit it soft with a cane, and a large piece together

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(a) The removal of frozen noodles, which are twice as big as butter, and the placement of butter on them

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Wrap it up, squeeze it down

13

# The size of the square #

14

One end is folded one quarter, the other is folded, the two ends are connected and the connection is tightened

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And then a pair, and a quarter

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再次# The size of the square #

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Repeat step 14

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Repetition of step 15, i.e. a further 40 per cent discount

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Put it in a flat, cover it with a film, and freeze it for 30 minutes

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and finally, it's about half a centimeter thick, and it's done。

21

Declining the four sides of the face with a sharp blade and a ruled ruler

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declining the face with a ruler and a sharp blade to a 9cm base and 18cm high hip triangle

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Rolling from the bottom to the top corner

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A good breadbread. It's in the oven. It's fermented twice as much

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And fermented bread embryos, with a layer of egg fluid, and only the surface, and not on the sounder。

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(b) A oven of 210 degrees of preheat for 15 to 18 minutes

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Another picture。

1. The steps are already very detailed, so there is nothing much to add. 2. Adjust the oven temperature and baking time according to your oven's "temper". 3. I used the double fold (4-fold) method twice, but you can also use the single fold (3-fold) method three times. Do as you prefer; there is no significant difference in taste. 4. Control the water content of the dough well; just ensure the dough's firmness is about the same as the butter sheet's. 5. Since you are making this for yourself to eat, use good quality laminating butter; forget about margarine sheets. The higher the fat content of the butter, the better the quality, the stronger the plasticity, and the easier it is to laminate. I selected French imported cultured butter rolls with 82% fat content. I used to buy the same butter in sheets, but haven't seen them for over a year. I didn't expect the butter rolls to work just as well; it just adds a little extra trouble.