Hydrangea Bun
1.
Except butter, all ingredients are mixed
2.
Even knead the belt and fall to the expansion stage, that is, you can pull out the imperfect film
3.
Add the softened butter and continue to knead the belt and drop to the complete stage, that is, you can pull out the opaque and transparent glove film
4.
Knead and ferment
5.
Fermented to double its size, it will not rebound or collapse when poked with a finger. Fermentation is completed.
6.
After venting, divide into eight parts, cover and let stand for ten minutes.
7.
Take a dough and divide into four parts
8.
Roll into a thick strip in the middle and thin on both sides
9.
Put it into a tic-tac-toe shape and number each end in your heart
10.
The first suppresses the second
11.
Press the third press fourth, fifth press sixth, seventh press eighth and press one turn clockwise
12.
Then the eighth presses the seventh, the sixth presses the fifth, the fourth presses the third, the second presses the first, press one turn counterclockwise
13.
Repeat the above two steps until there are no extra ends, put each end on the bottom
14.
Just flip it over
15.
All are done, put in the baking dish, cover the second fermentation
16.
Fermented to double size
17.
Brush the egg mixture and preheat the oven at 180 degrees for 15 minutes
Tips:
When beating eggs, leave some egg liquid to brush the surface. Remember the serial number of each end when knitting, it is easy to knit
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