1. Prepare materials. The butter is softened in advance. Add salt to the flour. Yeast soda, sugar. Mix the noodles with warm water after mixing well
2. Put the dough into a ball, take it to the chopping board and knead in the butter
3. Knead the butter in and let it ferment for half an hour in a warm place. Knead it evenly
4. Divide the dough into different sizes
5. Roll the dough into a triangle and roll it down
6. After everything is done, continue to ferment in a warm place for an hour
7. Take out the finished dough. The eggs are beaten and brushed to the surface. Preheat the oven to 210 degrees, put the finished dough in, then turn to the heat 180 degrees and lower the heat to 160, bake for five minutes to set the shape
8. After setting the shape, take it out and brush the egg liquid again. Continue to bake for five minutes, then take it out and brush it one last time. After brushing, continue to bake for five minutes.
Tips:Brush the egg liquid on the surface three times. I use whole wheat flour, but you can also use regular flour. If there is no bread flour, high-gluten flour can be used instead. The effect is the same. The butter is softened in advance and must be fully kneaded into the dough. Proof the dough twice. The first proofing is half an hour, and the second proofing is one hour. No difficulty, I wish you success
