Dough Recipe:

High Flour 156 Low Flour 17? Yeast 2? Salt 2 Yogurt 33 Sugar 11 Water 80 Butter 6

2. Filling: President Salted Butter 45g

Making Process;

1. Pour the ingredients of part A into the mixing bowl and mix well at slow speed and then add the ingredients of part B and mix at slow speed until there is no dry powder, mix quickly until the dough is smooth and elastic. The dough is smooth and elastic, add part C and mix slowly until the butter is completely absorbed, then mix quickly until the gluten is fully extended. Rise the dough. Dough temperature is 26-28 degrees.

2. Prove for 60 minutes at room temperature, divide into 55g/pc and roll into teardrop shape. Refrigerate and relax for 30 minutes.

3. Molding. Spread a small amount of butter on the table, roll out the teardrops into inverted triangles, wrap them in 7g of butter and roll them up.

4. Final fermentation. Temperature 28 degrees, humidity 80%, about 60 minutes.

5. Baking. Before baking, spray the top with water and sprinkle with sea salt. Top 225, bottom 175, 3 seconds steam, bake for 10 minutes, color off turn the baking sheet, continue to bake for 4 minutes. Golden brown can be removed from the oven.