1. Mix all ingredients except butter in the dough material and knead it into a smooth dough. Add butter and continue to knead until you can pull out a stronger transparent film
2. Roll the dough into thick noodles and put it into a fresh-keeping bag to freeze at -18 degrees for about 20 minutes
3. It can be special flaky butter or ordinary unsalted butter. Use a fresh-keeping bag or oil paper to roll into square slices.
4. Take out the frozen dough,
5. Roll out into a square twice the size of the butter slice
6. Wrap in butter (pictured)
7. Pinch the seams
8.
Roll it out and fold it in quarters for the first time.
Roll out along the long side of the dough sheet, pay attention to the force to be even, and the console should be sprinkled with high powder to prevent sticking.
9. Fold inward from 1/8 on the right and 3/8 on the left,
10. Then fold in half to complete the first four-fold
11. The first folded dough piece is turned vertically and roll it out again along the long side
12. Spread a layer of honey red beans on 2/3 of the dough
13. Fold inward from the left and right 1/3 respectively
14. Complete a three-fold discount
15. After folding it, directly roll it into a large piece close to 1 cm thick
16. Use a ruler to divide it into 5*5 small squares
17. As shown
18. Put on the baking tray
19. Start the final fermentation, the temperature is 28~29 degrees, the humidity is 70%, and the fermentation will be doubled.
20. Sweep a thin layer of egg liquid on the fermented surface and decorate with white sesame seeds
21. Put it into the middle layer of the fully preheated oven, and bake the upper and lower tubes at 200 degrees for 20 minutes
22. Cooling out of the oven
Tips:1. Pay attention to adjusting the hardness of the dough, and the hardness must be the same as that of the butter. The butter flakes must not be too hard, they are easy to break, and of course they should not be too soft.
2. The amount of butter wrapped in the formula is relatively small, and the overall shape requirements are not high, so there is no corner cutting during the rolling process. In the end, there was no more scraps.
3. The final fermentation of the shaped dough should not exceed 30 degrees, because the butter wrapped in it will melt under high temperature.
