1. 1. Put all the ingredients in the main ingredients except butter and weigh them accurately. When kneading the dough until a thicker film can be pulled out, add butter and continue kneading.
2. After the dough is kneaded to the expansion stage, it is rounded and placed in a container for basic fermentation.
3. For bread making at room temperature now, the basic fermentation is completed in about an hour, and the volume fermentation is twice as large as the original volume.
4. Divide the fermented dough into six equal parts, round and relax for 10 minutes. The dough is relatively moist, and you need to use a proper amount of hand powder.
5. Take one of the loose dough and shape it as shown in the picture above. Use a rolling pin to roll out the three corners. Spread an appropriate amount of apricot jam as a filling on the bulging triangle in the middle.
6. Press the three rolled corners one by one as shown in the picture above to form a triangle in the bag, and press the extra side to the bottom of the triangle to prevent it from bursting during baking.
7. After all the shaping is completed, put it on a baking pan lined with baking paper, carry out secondary fermentation, and sieve high powder on the surface for decoration.
8. After the second fermentation is completed, the bread becomes obviously larger, and the best spring back is the best when you press lightly.
9. Put it in the preheated oven, heat up and down 180 degrees, bake for about 22 minutes.
