1. Ingredients: 1 and 1/3 tsp dry yeast, 180g high-gluten flour, 20g low-gluten flour

2. 1 tbsp sugar, 1 egg, 105 grams of warm water, 1/2 tsp of salt

3. Michelin (vegetable butter, for wrapping) 100 grams of milk (for brushing the bread crust)

4. Yeast Dissolve in warm water, mix with high-gluten flour, low-gluten flour, sugar, eggs, and salt, and knead into a dough

5. Wrap in plastic wrap and ferment in a warm and humid place until 2-2.5 times in size. . Put the wheat flour in a plastic bag, tap it with a rolling pin a few times, and then roll it into a more regular square shape. Sprinkle flour on the table. Roll the fermented dough into a piece of dough, the length of which is the length of the rolled wheat flour. Three times the size of Lin, just a little wider than that.

6. Place the Michelin in the middle of the dough sheet, fold the dough sheets on both sides to wrap it. Pinch the two ends tightly so that the Michelin is wrapped in the dough.

7. Wrap it with plastic wrap and place it in the refrigerator to rest for 20 minutes. Take out the relaxed folded dough sheet, sprinkle dry flour on the table, roll it out into a sheet, fold it in three, and wrap it Cover with plastic wrap and put it in the refrigerator to relax for 10-15 minutes; repeat this three times.

8. After the last 30% fold, place it in the refrigerator to relax for 20-30 minutes. Take it out and roll it into a 0.3CM thick dough piece. Arrange the shape: Divide the dough into triangular pieces with a wheel cutter, cut a slit in the middle of the bottom edge, roll up the dough from the bottom and place it on the baking sheet, brush with a layer of milk. Place in a warm and humid place for final fermentation.

9. After the fermentation is completed (press the dough with your hands, it will not be elastic), preheat the oven to 190 degrees, turn the heat up and down, and set the middle layer of the oven for about 20 minutes, until the surface is fully colored.