Steps of tearing bread by hand
1 all materials
2 Mix two flours on the chopping board to make a volcano-like pit. Add salt, sugar and yeast into the flours with half warm water, and then add half egg liquid (you can add half water slowly when kneading the flour, and half egg liquid is reserved for brushing the bread later).
Knead the dough until it is smooth, then add butter and continue to knead until smooth.
4 Cover the kneaded dough with plastic wrap and ferment.
When dough is made, we can finish the wrapped butter. First, cut the butter into long strips and put it in a large fresh-keeping bag, roll it into a large thin sheet with a rolling pin, and then put it in the refrigerator for about 30 minutes.
6 when the dough is fermented to twice the size, poke a hole in the middle with your finger. If the dough does not sink, it means that the dough is fermented.
7 deflate the dough and roll it into a long piece, and put butter in the middle. The piece must be about three times larger than the butter.
8 Fold one side of the dough sheet and wrap it in butter.
9 The other side is also folded over and wrapped tightly, and the lower side of the dough sheet is crushed to death, and the air between the dough sheet and the butter is squeezed out toward the upper side, and the upper side of the dough sheet is crushed to death.
10 Turn the dough piece horizontally and roll it thin again.
1 1 Fold it like a quilt, fold it in half, and put it in the refrigerator to wake up. Repeat these two steps three times, and the pastry is ready.
12 dough pieces are rolled into strips with a thickness of about 1CM.
13 equal parts into 4 to 5 parts.
14 is put into a membrane device, and a few small bends are made for the second fermentation.
15 When the dough is fermented to twice the size, brush the remaining egg liquid on the surface and preheat it in the oven.
16 oven 180 degrees, about 20 minutes, just look at the color.
17 is out of the pot
18 is out of the pot