1. Mix all the ingredients except jam and butter into a smooth dough, add small pieces of butter and knead until the expansion stage, and leave it in a warm place to ferment to double its size
2. Use a rolling pin to gently vent the fermented dough, first divide a 45g dough, divide the rest into 3 equal parts, roll the lid and relax the plastic wrap for 15 minutes
3. Roll out 3 doughs of the same size into a circle with a diameter of about 15cm. Spread the jam evenly on one piece of dough, leave 1cm on the side not to wipe, and then put the second piece, then spread the jam, and put the third piece Cover up
4. Roll the reserved 45g dough into an oval shape, cut it with a spatula, and spread one by one on the dough sheet
5. Then put it in a 6-inch round mold and ferment twice in a warm and humid place.
6. Brush a layer of egg liquid on the surface, put it in the preheated oven, bake at 170°C for about 22 minutes, and cover it with tin foil
Tips:Be careful not to be too greedy for jam, be careful to squeeze it
