1. Mix the ingredients except butter and yeast into a dough (set aside about 10% of the water, and adjust it according to the water absorption of the flour), cover it with a damp cloth and let it sit for 30 minutes, add the yeast and start kneading the dough with a bread machine.
2. Knead until there is a certain degree of muscle extension, add butter and continue to knead.
3. Knead until the dough is delicate and shiny, and the thin and hard-to-break film can be opened.
4. I first sent it at room temperature until it swelled and then put it in the refrigerator to ferment overnight. (By the way, the dough that I took out the next day actually blew up bubble gum, what kind of trouble is this~~)
5. The next day, remove the dough from the refrigerator at room temperature to fully warm up. (Return to the temperature completely to continue the following operation) Divide into two parts, and relax for 15-20 minutes after rounding.
6. Take a portion and roll it out, turn it over and make it into a roughly rectangular shape and press the thin bottom edge.
7. Fold the two corners of the head in the middle and roll down.
8. Shaped into an olive shape.
9. Pour into the baking pan and cover with plastic wrap. Put the pan in the oven to ferment with hot water until it is twice as large.
10. Brush a layer of egg wash on the surface.
11. Cut the diamond-shaped flower knife while the egg mixture is not dry. The middle layer of 180 degrees is about 25 minutes, and the tin foil is covered after coloring.
12. Finished product
13. Finished product
