material

200g high flour, 50g low flour, 50g puff sauce, eggs, water 100g, 25g butter, 2.5g yeast, 25g sugar, 2.5g salt and egg liquid.

working methods

1. Knead all materials except butter until smooth, then add butter and knead until the swelling stage. Fermented to twice the size. Divide into 10.

2. Relax after rounding 10 minute.

3. Then roll out the dough.

curl up

Step 5: Close the bottom edge.

6. Put it in a baking tray and ferment until it is big.

7. Make puff sauce during fermentation, add butter and water and pour into the pot.

8. After the butter is boiled, pour in the sieved low powder.

9. Then stir with low heat until the bottom of the pot is sticky and the dough is dry. Cool to 60 degrees, add the egg mixture several times until it is inverted triangle.

10. After the dough is fermented,

1 1. Brush the surface with egg liquid.

12. Squeeze the puff sauce, put it in the oven preheated to 190, and bake the middle layer for about 12 minutes.