Formula:

250g of gluten, 20g of sugar, 0g of milk powder10g, 2.5g of dry yeast, 3g of sea salt, 50g of polish seeds, 55g of pure milk, 95g of water and 20g of unsalted butter (all the above liquid ingredients are refrigerated). And salt and butter 5g/ slice, *** 10 small pieces.

Exercise:

1. Polish seeds, 30g of high flour, 30g of clear water and 0.5g of dry yeast are prepared one night in advance, mixed together and fermented in sealed refrigeration 12h or more.

2. Add all ingredients except butter to the chef's machine and stir them into balls at low level. Add butter to medium and high-grade thick films, mix butter with low-grade ones, and continue to make films with medium and high-grade ones.

3. Put it in a large bowl (in the oven fermentation mode, put a bowl of warm water at 28 degrees for about 60 minutes), take it out, squeeze and exhaust it, and cut it into 10 equal parts /50g each.

4. Take a dough and pat it flat, fold the two sides to the middle, pinch it in the folded position, knead it into a carrot shape by hand, put it in a baking tray, cover it with plastic wrap and put it in the refrigerator for 30 minutes, then take it out and pat it gently, flatten the top and gently stretch the bottom.

5. Put 5g of salt butter on it, brush melted butter on both sides, roll it up from top to bottom, and make a second proofing (oven fermentation mode, a bowl of warm water, 30 degrees, about 50 minutes).

6. Sprinkle some sea salt on the fermented noodles for decoration. Preheat the oven, bake at 180 degrees 15 minutes, and pay attention to the surface coloring (the oven temperature can be adjusted according to the actual situation)!