1. Mix all the ingredients together at a slow speed for 15 minutes, until the dough pulls out the mask.
2. Divide the dough into 1,000 grams, round and relax for 20 minutes.
3. Roll out into a square, and refrigerate at 0°C overnight.
4. Wrap 1,000 grams of dough into 300 grams of flaky butter.
5. Roll out the Danish dough, which is folded in four times and three times in one time, to a thickness of 0.7 inside. Brush both sides with water and sugar.
6. Cut into strips with a width of 1.5 and a length of 25.
7. Wrap it into a figure of eight.
8. Put it into the baking tray, put it into the proofing box, and ferment for 90 minutes at a temperature of 28°C and a humidity of 80%.
9. After the fermentation is complete, heat the oven at 220°C and lower the heat at 200°C, and bake for 13 minutes.
