# Fourth Baking Contest and is Love to Eat Festival# Fuji Mountain Bread
1.
Stir all the ingredients together until the dough is smooth and elastic. Add butter and mix well.
2.
Basically ferment for 30 minutes at room temperature, flatten and freeze for about 2 hours.
3.
Unpack the dough stick and put it in flaky sweet cream.
4.
Fold in half and wrap tightly.
5.
Fold the dough bar 3 times twice and put it in the refrigerator to relax for 30 minutes.
6.
Thaw the dough on the rod and fold it for the third time. Refrigerate and relax for 30 minutes.
7.
Press the dough stick to 1.5 cm.
8.
Use horns to cut into 150 g pieces.
9.
The two twisted together.
10.
Hold the dough with your head and wind it down.
11.
Make a circle with the interface facing upwards.
12.
Put it in a round paper tray and ferment for 60 minutes at a temperature of 25°C and a humidity of 75%.
13.
After fermentation, brush the egg liquid on the surface.
14.
Bake at the oven temperature at 180°C and lower at 210°C for about 30 minutes.
