#柏翠大赛#mini Longan Shredded Bag
1.
The main dough is mixed with other ingredients except salt, yeast, and butter, and then allowed to stand for 20 minutes.
2.
Add salt, yeast, and dough and knead with softened butter until the surface is smooth and has good ductility.
3.
Roll out the dough flat, put it in a fresh-keeping bag and freeze it in the refrigerator for about 30 minutes.
4.
The degree of freezing is that the dough becomes a little harder but can still be rolled out.
5.
Take out the dough and roll it into a rectangle as thin as possible. If it is too sticky, sprinkle thin powder on the chopping board, or turn it over. The original side is about 50*30, and it can be rolled out a little loosely and then rolled again.
6.
Spread the softened butter on the dough sheet as evenly as possible by hand.
7.
Sprinkle a layer of longan meat that has been soaked in water and chopped.
8.
Divide the dough into three pieces as shown in the picture, fold each piece in three vertically, and then freeze for 15 minutes.
9.
After taking it out, roll it out vertically.
10.
Roll up from bottom to top.
11.
Do it in turn.
12.
Take one portion and lengthen it slightly and cut it in the middle with a sharp knife.
13.
Take a piece of cut dough, roll it up with the cut side out, don't roll it too tightly, and put it into a mold that has been treated with anti-sticking in advance.
14.
Ferment in a warm and humid place to twice the size, the fermentation temperature should not exceed 28 degrees, otherwise the butter will melt and affect the level.
15.
Put it in the preheated oven at 180 degrees for about 25 minutes, and cover with tin foil after coloring.
16.
Finished product
17.
Finished product
