Ingredients: high gluten flour 240g, low gluten flour 60g, water about 120g, yeast 7g, sugar 20g, salt 5g, egg 50g, shortening 2 10g.

Production steps:

Put yeast into warm water and stir evenly;

Beat the eggs, add water, sugar and salt and stir until the sugar is completely dissolved;

Adding high flour, low flour and yeast water, and stirring to form dough;

Add cream and mix well; Knead the dough until it is slightly stiff;

Fermentation: put the dough into a fermentation box and relax for 20 minutes at 22 ~ 25 degrees Celsius;

Cold storage: wrap the dough with film adhesive paper and put it in the freezer for about 1 ~ 4 hours;

Roll out the dough: take out the dough, heat it and roll it into a rectangle with a thickness of 2cm.

Fold the quilt: fold it for three times, refrigerate it 15 ~ 20 minutes, the last time for 30 minutes, and then roll it into squares;

Modeling: modeling according to the style you want;

Secondary fermentation: standing at room temperature for about 40 minutes;

Baking: Brush the egg liquid, preheat the oven to 200 degrees, and bake for 18 ~ 20 minutes. It's done.