Preparation materials: 250g high flour, 40g fine sugar, egg 1 piece, 3g yeast, baking powder 1g, 90g water, 30g butter, a little salt, cheese sausage, butter (coating), jam and floss.
Production steps:
1, make bread balls first. Mix high-gluten flour, sugar, yeast, baking powder, eggs and salt, add water and knead into dough.
2. Add butter and continue to knead until smooth, and the dough can be drawn into a film without breaking (that is, fascia).
3. Put the dough into an egg beater, cover it with a wet towel, and ferment for 1 hour.
4. When the dough is fermented to 2.5 times the size, poke a hole in the dough with your finger dipped in flour. After the finger was removed, the hole did not retract or collapse, and the fermentation was successful.
5. After the fermentation is completed, press the dough to exhaust. Divide into 60 grams of dough.
6. Press the dough into a square with the palm of your hand, and reserve the width of a ham sausage in the middle. Cut with a knife.
7. Put cheese sausage or jam floss in the middle of the dough. Stretch the dough slightly.
8. Overlap in turn, the last one is lengthened, and the redundant part is folded to the opposite side. Let stand for 20 minutes.
9, oven preheating, 180 degrees in the tube up and down 15 minutes, the color becomes golden yellow.
10, finished product drawing.