Wrap with butter140g.
Weight: about five.
Mold: four-inch movable cake mold.
French hand-torn bread is very important, that is, the addition of butter, butter is not required, and it is advisable to be invisible. This is a very different place for French hand-torn bread.
Special color:
Homemade bakery is a hot seller.
The color is pure and clear.
Exercise:
1, wrapped in butter and dough, must be the same hardness. If your room temperature is low, I suggest you don't try it. Because dough softens easily. Butter, on the other hand, is easy to harden, and if it can't be rolled out again, it will cause butter to break. Generally, the room temperature is more than ten degrees. Don't exceed 20 degrees, it's not easy to operate. Personally, I think the temperature 10 to 20 degrees is the best.
2. It is easy to roll butter into a square, and you can use a ruler.
3, butter directly into a square, with a fingerprint by hand, can be easily bent, and the operation is better.
4, dough, that is, in the raw materials, except butter, knead until smooth, then add butter, and it will be fine until the expansion stage. Then ferment it to twice its size and roll it into a square.
5, first sprinkle some high powder on the chopping board (remember that all hand-rolled powder must be high powder. Low flour is easy to stick, while high flour is anti-stick), roll the dough into pieces and put it on the bottom, and put the butter on it.
6. Noodles should not be too big than butter. If they are too big, they will feel too much, and then there will be more noodles. So, just wrap the butter slices. When it is wrapped, it needs to be squeezed. Remember not to have high flour in the squeezed dough at this step, which will expose the butter and make it not stick firmly.
7. Then roll out the wrapped dough. Dough and butter should be in step. Not butter fast, or dough fast. That will easily lead to failure. 8. I used a three-fold discount. Fold the left third of the patch first.
9. Fold the one-third of the right side again, and a three-fold is completed. You can put the dough in the refrigerator to wake up.
10, then turn the dough to 90 degrees and operate 7-9 again. Just complete the second and third fold. If it can be folded, don't put it in the refrigerator for refrigeration or freezing, because if it is frozen at low room temperature, it is easy to make butter into pieces.
1 1, and finally turn the dough to 90 degrees, and then operate it for 7-9 times to complete the three folds. Don't roll out the folded dough in a hurry, put it in the refrigerator for a while. If your dough is big enough, it will take longer to relax.
12. Roll the dough into 24 cm long pieces.
13, and then mark every 2 cm on the patch.
14, cut into five or six parts.
15, and then bend one of them.
16, put into the mold.
17, proofed to twice the size, then preheated in the oven at 2 10, and baked in the middle layer to the highest color.
1, ice cream can be made without vanilla extract. Vanilla essence is to increase the flavor level, but also to cover