1. Knead all the materials of the middle-species dough into a dough and put it in a fresh-keeping bag and put it in the refrigerator to ferment for 17-24 hours.
2. Shred the fermented medium-type dough and knead all the ingredients of the main dough except butter
3.
Add the softened butter cut into small pieces when kneading it to the expanded state
4.
Take it out after kneading to the finished state
5.
After venting and rounding, cover with plastic wrap and carry out intermediate fermentation for 25 minutes
6. Divide into 5 doughs of the same size, cover with plastic wrap and relax for 30 minutes
7. Take a dough, roll it out and roll it up, roll it out again after turning 90 degrees
8.
Arranged in the mold and enter the oven to start fermentation
9. After the fermentation is complete, use a blade to cut the top and arrange the butter
10.
Put it in the lower part of the oven, 185℃, bake for 25-30 minutes
Tips:You must exhaust thoroughly every time you exhaust to get a delicate organization
