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1
Put 200g of high flour, 50g of low flour, 35g of sugar, 4g of salt, 5g of fresh yeast, 25g of eggs, and 140g of milk into a cooking machine and knead into a soft and smooth dough. -
2
Add 25g of butter and knead until the dough can be pulled out into a slightly thicker film. Let it rest at room temperature for 30 minutes, then put it in the refrigerator for 1-2 hours. -
3
In your free time, pack the flaky butter in a strong plastic bag, beat it into 15*16 cm slices, and put it in the refrigerator. -
4
Roll the dough into a rectangular shape, the length and width should be determined by the shape of the butter. -
5
Turn the dough over, wrap it in butter and place it in the middle. Fold the dough on both sides toward the middle. -
6
Pinch the middle joint firmly, and also pinch both sides firmly. -
7
Roll out along the direction of the seam and cut the edges flush. -
8
First fold the two ends relative to each other, and the interface should miss the center line. Fold in half again. This is the first 40% off. Repeat the action just now, the second time I folded 30%. -
9
Put the three-folded dough into a plastic bag and place it in the refrigerator for 15 to 20 minutes. -
10
If you can roll the two sides flush, you can make 7 skewers????I still have to work hard to open the cake✊. -
11
Trim the four sides neatly. -
12
Shape the dough into 6*6 cm squares. -
13
Cut the sausage in half and place half a piece in the middle of each dough piece. -
14
Group of three, string them diagonally with bamboo sticks -
15
Keep the temperature at 25 degrees Celsius and cover with plastic wrap or a damp cloth to prevent moisture loss. -
16
Brush the surface with egg wash and sprinkle with spices such as chives and pizza grass. -
17
Heat the oven at 200 degrees Celsius, lower the heat at 190 degrees Celsius, and bake the middle layer for 15 to 18 minutes. Cover with aluminum foil after coloring.