1. Prepare the ingredients, there is no flaky butter, you can use regular butter to break into slices. But it is not recommended to use fermented butter
2. Put bread flour, cake flour and other ingredients except butter into the mixing bucket
3. Knead until thick film is formed, add butter, knead until 8 minutes of film
4. Flatten the dough and put it in the refrigerator for half an hour
5. Roll the frozen dough into a rectangle, and put the flaky butter in the middle
6. Fold the two sides to the middle, wrap the butter, and tighten the closing position
7. Roll out the butter-wrapped dough into a square, lift the left quarter and fold it to the right, lift the right three quarters to fold it on the left, complete the first quarter, spray a small amount of water on the dough before folding
8. Sprinkle a small amount of water on the folded sheet, fold the dough in half again, seal and put it in the refrigerator for 20 minutes
9. Repeat the folding process once, and put the fillings on the puff pastry during the folding process
10. After the dough is refrigerated for 20 minutes, roll it out and divide the dough into 8 strips, each about 2.5 cm wide. Each group of 4, braided
11. Fold the braided braid in half, close the mouth and leave the bottom, put it in the toast box for fermentation, fermentation temperature 32, fermentation until the toast box is 8 minutes full
12. Oven at 170 degrees, bake for 30-35 minutes
13. I often use arowana bread to make bread with wheat flour, that is, high-gluten flour. It is made of 100% imported wheat flour. It has good water absorption and is also the best choice for making bread. It has high swelling power and is made of bread. Soft and easy to draw. Highly recommend everyone~
