About 300 calories.

Hand-torn bread is a nutritious food made from flour and some red beans. The weight of a hand-torn bread is about 100 grams, and there are calories 300 calories up and down.

Hand-torn bread is a kind of gourmet food, the main ingredients are high flour, low flour, butter, eggs, water, salt, sugar, yeast and so on, the flavor is delicious. Hand Torn Buns.

Operation:

1, wrap in with butter and dough, must be the same softness. If your room temperature is low, I suggest you do not try. Because the dough is very easy to soften. And the butter is easier to harden, if you then roll it 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 feel that 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, the butter directly into a square, with a hand press up 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 the 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 out the dough into a 24-centimeter-long sheet.

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

14: Cut 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 the oven 210 degrees preheated, the middle layer of the baking to the color.

With protein, fat, carbohydrates, folic acid, cholesterol and other nutrients.