# Fourth Baking Contest and is Love to Eat Festival# Mini Can Song
1.
Prepared ingredients.
2.
Add all the ingredients in the main ingredient to the bread bucket.
3.
Kneading function, kneading for 30 minutes.
4.
The mixed dough was immediately taken out, flattened and frozen in the refrigerator for 30 minutes.
5.
Roll the butter in a fresh-keeping bag into a square slice.
6.
Roll the frozen dough into a square larger than the butter, and put the butter in the dough.
7.
Wrap the butter diagonally across the dough and roll it out into a rectangular dough. .
8.
Fold one-third of each side in the middle, and then roll it into thin slices. Repeat this three times, keeping in the refrigerator for about half an hour between each time.
9.
Cut off the sides with a knife, trim the dough into a rectangle, and then cut it into an isosceles triangle.
10.
Roll it up, put it on a baking tray for fermentation, and put greased paper on the baking tray.
11.
Finally, apply a layer of egg wash.
12.
Preheat the oven at 200 degrees, middle level, 15 minutes.
Tips:
1. The purpose of freezing the reconciled dough is to prevent it from fermenting quickly.
2. In the process of folding the quilt, the dough is not easy to roll out. Don't force it. Be sure to work loosely.
3. The final fermentation temperature should not be high, not higher than 25 degrees, and the finished product should be fermented in place, about 3 hours.
