1. Ingredients.
2. Except butter, put the ingredients into the mixing bucket of the chef's machine, first turn on the first gear until there is no dry flour, then turn on the second gear to knead into a smooth dough, and then turn on the third gear to knead until the film is formed.
3. Add the softened butter and knead evenly at third gear.
4. Then open the fourth gear to knead the dough.
5. Knead to stretch the thin film, and the film is not easy to break. Cover with plastic wrap and leave it in a warm place for fermentation.
6. Ferment to 2.5 times the size.
7. Dip the flour with both hands, take out the fermented dough and vent, divide it into ten parts, cover with plastic wrap and relax for ten minutes.
8. Roll the loose dough into a pointed cone.
9. Take a portion, pull the pointed end to roll it out into a triangle, turn it over, roll it up from top to bottom, and close it.
10. Put it on the baking tray, ferment in a warm place to 1.5 times the size, put it in a preheated oven, 180 degrees, about 18 minutes, after baking, take out and brush some butter.
