1. The main ingredients are mixed with yeast dough and kneaded to form a dough, leave it for about 45 minutes to double its size.
2. Beat the butter and roll it into flakes.
3. Adjust the dough and butter to similar temperatures, roll out the dough until the butter is twice as long, fold in half and wrap the butter.
4. Roll the dough long, sprinkle some flour on the surface, fold it in three, rotate it 90 degrees, roll it out again, and fold it three times.
5. Beat the dough and put it in the refrigerator for 20 minutes. Repeat 2 times.
6. Take out the dough and roll it out 50 cm long and 20 cm wide.
7. Cut into 7 isosceles triangles.
8. Gently stretch the triangular dough and cut 1 cm in the middle.
9. Press lightly from the middle of the incision to both sides.
10. Roll up from both sides.
11. It can also be rolled directly.
12. Roll well, coat egg liquid on the surface, and ferment for 1 hour to 1 hour and 30 minutes.
13. Preheat the oven at 220°C and bake for 15-18 minutes.
Tips:Pay attention to the final fermentation, the butter will melt when fermented in the oven.
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