1. Knead all ingredients except butter until smooth, then add butter.
2. Knead to the expansion stage. It is twice as large in warm areas.
3. When the dough is fermented, make puff sauce; add butter and water to a boil.
4. Sift in low powder.
5. Then stir with low heat until the bottom of the small pot appears sticky and the dough is very dry, then remove from the heat.
6. Let cool to 60 degrees, add egg liquid in portions until it is in an inverted triangle shape, cover with plastic wrap and refrigerate for later use.
7. The dough has doubled its size.
8. Exhaust, divide into 6 parts, spheronize, and relax for 10 minutes.
9. Roll into an oval shape.
10. Thin the bottom edge, roll it up, pinch it tightly.
11. Thin the bottom edge, roll it up, pinch it tightly.
12. Place in the baking tray.
13. The final fermentation is 2 times larger.
14. Brush the egg mixture, put the prepared puff sauce into the disposable piping tape, and squeeze stripes on the surface of the dough. Middle level, 180 degrees, 15 minutes.
Tips:There are as many puff sauces in this recipe, and 2/3 of the recipe is enough.
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