Preparation

• step 1

  Put 4g salt, 190 g high gluten flour, 60g low gluten flour into the main pot

• step 2

  Add 20g milk powder, 15g white granulated sugar and 4g dry yeast

• step 3

  Add 115g ice water, 35g egg liquid and 25g cream

• step 4

  Start the KNEAD mode and knead the mixture into dough for 8min

• step 5

  Add 16g unsalted butter

• step 6

  Knead the mixture into dough again for 8 minutes

• step 7

  Take out the dough, and knead it into a round shape

• step 8

  Cover it with plastic film, and ferment it in the oven at 30℃ for 60 min

• step 9

  Take out the fermented dough, squeeze out air, and divide it into 9 equal parts

• step 10

  Knead each part of the dough into a round shape, cover it with plastic film, and wait for 15min

• step 11

  Take one of the small dough and knead it into a water drop shape

• step 12

  Roll it upward from the middle

• step 13

  Pull the dough at the bottom and make it into an inverted triangle, about 32cm in length

• step 14

  Place 8g salty butter on the top and roll up from top to bottom

• step 15

  Put the rolled dough into a baking pan covered with oil paper and ferment it at 35℃ for 45min

• step 16

  Take out the dough, brush egg liquid, sprinkle with salt, and preheat the oven to 180℃

• step 17

  Put the dough in the oven and bake it for about 15min