1. Put all the ingredients except the butter into the bread bucket, start the kneading process
2. When the dough is smooth, add butter and continue to start the kneading process
3. When the dough is malleable (that is, when a large piece of film can be pulled out), take it out
4. Place the dough on the chopping board
5. Roll out a large rectangular piece
6. Wrap it in plastic wrap, put it in the freezer for half an hour, the dough will harden
7. Take the flaky butter out of the refrigerator compartment and roll it into a rectangular shape
8. Take out the frozen noodles and roll them out to double the above butter
9. Put the butter on the dough
10. Fold right to left
11. Fold the left side to the right, pressing the edge of the right side
12. Change the direction of the dough 90 degrees
13. Roll out a large rectangular piece
14. Fold to the left from the right 1/4
15. Fold to the right from the left 1/4
16. fold
17. Change the direction at 90 degrees and roll out a large rectangular piece
18. Fold to the left from the right 1/3
19. Fold from the left 1/3 to the right, pressing the dough
20. Pressure mouth down
21. Roll out into a rectangular dough sheet that is not too big, about 1.5 cm thick
22. Use a sharp knife to trim the irregular edges, then divide the rectangular dough into 9 equal parts
23. Three pieces in a group; each piece weighs 40 grams with an electronic scale, cut off the excess dough, and set aside for later use
24. Cut side up, flatten it with your fingers
25. Three strands, ready to braid
26. The braids are braided, the mouth is important, and they are discharged into the gold brick toast mold
27. The remaining two braids are braided separately and discharged into the mold for secondary fermentation
28. The remaining leftovers can be kneaded together at will, put in a small mold, and fermented for the second time.
29. When the dough reaches 7 minutes full, preheat the oven to 220 degrees; when the layout reaches 8 minutes full, put the lid on the toast box, and the small mold can be attached to a thick baking tray; put it into the preheated oven, 220 degrees, middle level, upper and lower fire, 35 minutes
30. Take it out of the oven, demould it, and let it cool on a drying rack. It's more enjoyable to eat by hand
Tips:1. The gold brick toast box is 360 grams, with three braids. That is to say, a braid costs 120 grams, so each strand is 40 grams. So after converting the weight, it is not difficult to make a beautiful gold brick. Because it is inevitable that there will be leftovers, unless you can roll the dough as neatly as a knife, without the slightest waste;
2. The dough in the small mold is cooked quickly. After baking for about 25 minutes, it can be taken out and checked. If it is mature, do not put it in the oven. Demould and let cool;
3. The cut surface must be facing upwards and flattened by hand, otherwise the pattern will not appear;
4. Please adjust the baking temperature and time according to your own oven.
