Ingredients:

150g high flour

100g low flour

Butter [Picture] 15g butter

Eggs [Picture] One egg is incompatible with food

About 90 grams of water

5 grams of salt

White sugar [Picture] 25 grams of white sugar is incompatible with food< /p>

3 grams of yeast

Butter [Picture] 140 grams of butter, for wrapping

Recipe:

Illustration of how to make hand-shredded buns 11. Wrap in butter and dough, which must be of the same softness and hardness. If your room temperature is relatively low, I suggest you not try it. Because the dough becomes soft easily. Butter is easy to harden, and if it cannot be rolled out, it will break. (Generally, a room temperature of more than ten degrees is better. Do not exceed 20 degrees, which is not easy to operate. Personally, I think the temperature is between 10 and 20 degrees.)

Illustration of how to make hand-shredded bags 22. Butter It is easy to roll it into a square shape, you can use a ruler

Illustration of how to make a hand-teared bag 33. The butter will directly form a square shape, and there will be fingerprints when you press it with your hands. It can be easily bent and the operation is better

Illustration of how to make hand-shredded buns 44. The dough is the raw materials except butter. Knead until smooth, then add butter until it reaches the expansion stage. Then ferment until doubled in size, then roll into a square shape

Illustration of how to make hand-shredded buns 55. First sprinkle some high flour on the chopping board (remember that all hand-rolled flour must be high flour. Low flour is very It is easy to stick, while high flour is anti-stick.) Roll the dough into a piece and put the butter on top

Illustration of how to make hand-shredded buns 66. The dough should not be larger than the butter. If it is too big, the dough pieces will feel too much, and the dough pieces produced will appear to be too many. So, just enough to cover the butter slices. After wrapping, you still need to knead it tightly. Remember not to put any high flour in the kneaded dough at this step. This will expose the butter and make it difficult to stick.

Illustration of how to make hand-shredded buns 77. Then put Roll out the wrapped dough. The dough and butter should go together. Don’t make butter quickly, or make dough quickly. That will easily lead to failure

Illustration of how to make hand-shredded bags 88. I use three rolls and three folds. First fold the left third of the dough piece over

Illustration of how to make a hand-shredded bag 99. Then fold the right third of the dough piece over to complete a three-fold fold. You can put the dough in the refrigerator to wake up

Illustration of how to make hand-shredded buns 1010. Then turn the dough to 90 degrees and perform steps 7-9 again. Just complete the second and third fold. If it can continue to be folded, do not put it in the refrigerator or freeze, because if the room temperature is low and frozen, the butter will easily break into pieces

11. Finally, turn the dough to 90 degrees and perform steps 7-9 again. Just completed three 30% discounts. Don't roll out the folded dough in a hurry, put it in the refrigerator or refrigerate for a while.

If your dough is big enough, the resting time will be longer

Illustration of how to make hand-shredded buns 1212. Roll the dough into a 24 cm long sheet

Hand-shredded buns Illustration of how to make hand-shredded buns 1313. Then mark every 2 cm on the dough piece

Illustrated how to make hand-shredded buns 1414. Cut into five to six parts

Illustrated how to make shredded buns 1515 .Then take one part and bend it with the cut side facing up

Illustration of how to make a hand-shred bag 1616. Put it into the mold

Illustration of how to make a hand-shred bag 1717. Wake up until doubled in size , then preheat the oven to 210 degrees and bake the middle layer until it starts to color