1. Put all the dough ingredients except butter together until the gluten expands and the surface is smooth.
2. Add the butter and beat until it is complete, then flatten the dough, put it in a fresh-keeping bag and freeze for half an hour.
3. Roll the frozen dough into a square, put the flake butter in the middle, and fold up the four corners to cover the butter.
4. Roll the dough into rectangular pieces, and fold inwards from 1 / 3 of the left and right respectively to complete 3 folds at a time.
5. Repeat step 4 twice again and complete 3 times with 30% discount.
⒍ roll the dough after 3 folds to about 1cm thick and cut into 3cm wide strips, each of which is about 140g.
(13) roll the noodles inward at both ends to form a ruyi shape, put them into the mold, put the remaining two together, twist them into a twist shape, and then make them into a rose shape.
8. Put it into a self-made fermentation tank, temperature 28 ℃, humidity 70%, for final fermentation. At the end of fermentation, brush the surface with egg liquid.
Pour into the preheated oven at 190 ℃, lower layer, heat up and down for about 30 minutes, demould immediately after it is out of the oven, and cool it on the baking net.