Hand tear bag

Put all the ingredients except butter into the dough mixing bucket, stir with chopsticks into a flocculent shape, and form into a ball with your hands

Install the mixing pin on the egg beater, insert it into the dough, start kneading, add softened butter, and continue kneading to the expansion stage

Extended film exit state

Let the dough ferment until doubled in size

Take out the fermented dough, knead it on the chopping board to remove the air, cover it with plastic wrap and let it rest for 15 minutes

Roll into a square piece

Put the butter in the middle (I was lazy and wrapped it in the whole piece, it is best to break it into thin slices and then wrap it in)

Wrap it up as shown

Gently roll it out

Fold it as shown in the picture and put it in the refrigerator for 10 minutes

Take it out and roll it out again (oil leaks...)

First fold it as shown in Figure 7, then roll it up from top to bottom

Cut into circles

Stack them into baking molds (I brushed the long mold with butter first, and then lined it with greaseproof paper to prevent sticking)

Place in oven for second fermentation

Take it out when it doubles in size and preheat the oven to 180 degrees

Brush with egg wash

Put into the preheated oven, adjust to 180 degrees, middle rack, for 25 minutes (temperature and time are for reference!)

After coloring in the middle, you can cover it with tin foil and take it out of the oven...

The milky flavor is still very fragrant!

Overview

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Ingredients

Steps