1. First knead all the ingredients except butter into a smooth dough (I use the dough mixing program for 30 minutes)
2. Add small pieces of butter and knead until the expansion stage. Start the fermentation program, the basic fermentation will be doubled
3. Cut the oil paper from the bottom of the 8-inch round mold (the 8-inch cake mold I used)
4. The oil paper is also cut around the mold. At the same time, melt the butter in water
5. Exhaust the dough and knead it evenly, divide it into five equal parts
6. Spread a larger oil paper underneath, and use a rolling pin to roll each dough into a round piece the size of the bottom of the mold
7. Spread melted butter on the round slices, overlap the slices, and don’t apply the top slice.
8. Use a quick knife to cut the center into 8 portions, don’t cut off the edges
9. Cut a hole in the middle of each piece, that is, a total of 8 pieces, 8 holes
10. Pieces of pieces came out from underneath, and then the sharp corners were inserted into the holes and pulled out.
11. Organize each dough sheet in the middle
12. Put back the 8-inch round mold and make the second round to double the size (I used the oven fermentation function, it looks beautiful after fermentation)
13. After fermentation, the surface is brushed with egg liquid. Simultaneously preheat the oven
14. Put it in the oven, middle and lower level, lower heat to 170 degrees, and heat to 180 degrees for 25 minutes. Satisfied with coloring and stamping tin foil
15. Take out a little cool and demould
Tips:1: The oven is adjusted according to your own temperament
2: Roll out the dough sheet with oiled paper underneath, and buckle it backhand on the top sheet so as to overlap
