1, first use warm water to melt the yeast, add high-gluten flour, sugar, eggs and so on and mix well.

2, after the dough and good, knead out the gluten and knead into a smooth dough (usually use the pasta machine for this).

3. Take out the dough and divide it into 180 grams per piece, pick up a small piece of dough and roll it into a 1 meter long strip.

4: Knead the dough 3 times, shape it and put it into a baking tray, brush the bottom of the tray with butter beforehand.

5: Place the molded bread dough in a fermentation oven at the proper temperature to rise.

6: Let the dough rise until it is about twice its original size, and the inside of the dough looks like a honeycomb.

7: After fermentation, place the dough in the oven and set the baking temperature at 160℃ for the top and 156℃ for the bottom, and bake for 40 minutes.

8: Remove from the oven and transfer to a baking sheet to cool immediately.

1, wrapped in with butter and dough, must be the same softness. If your room temperature is low, I suggest you don't try it. Because the dough is very easy to soften. And the butter is easier to harden, if you then roll out, it will cause the butter to break. Generally the room temperature is more than ten degrees is better. Do not exceed 20 degrees, that is also not good to operate. Personally think the temperature 10 degrees to 20 degrees is the best. 2, butter to be rolled into a square is very easy, you can use the ruler.

3, butter directly into a square, press up with your hand with handprints, can easily bend, operation is better.

4, the dough, that is, the ingredients in addition to butter first kneaded until smooth, then add butter, to the extension stage can be. Then ferment until double in size, and then rolled into a square.

5, first on the board sprinkled with some high flour (remember everything hand-rolled flour must be high flour. Low flour is easy to stick, and high flour is anti-stick), roll the dough into a sheet on the bottom, and put the butter on the top.

6, the sheet of dough than the butter is not too big, if it is too big, the sheet of dough will feel too much, when the time to make the sheet of dough will seem to be more. So, just enough to wrap the butter sheet on it. Once wrapped, you also need to pinch, this step remember not to have high flour in the pinched dough, this will make the butter exposed and not firmly stained.

7. Then roll out the wrapped dough. The dough and butter should be in the same pace. Don't butter fast, or dough fast. That will both be prone to failure.

8, I used three rolling and folding. Start by folding over the left third of the dough piece.

9, and then the right one-third of the dough piece folded over, you have completed a triple fold. You can put the dough in the refrigerator to let it rise for a while.

10, then turn the dough to 90 degrees, and operate 7-9 once more. Then finish the second tri-fold. If you can then fold do not go to the refrigerator refrigerated or frozen, because if the room temperature is low frozen, also easy to make the butter into pieces.

11, and finally turn the dough to 90 degrees, and then operate 7-9 once, you have completed three times three folds. After folding the dough do not rush to roll, put the refrigerator to freeze or chill for a while. If your dough is large enough, then the relaxation time will have to be longer.

12. Roll the dough into a 24-centimeter-long sheet.

13: Then make marks every 2 centimeters on the sheet.

14: Cut the dough into five to six portions.

15: Then take one of the portions and bend it.

16: Put it into the mold.

17, rise until double in size, then preheat the oven at 210 degrees, bake in the middle layer to the top color.