-
1
Pour the ingredients into the bread machine. -
2
Add high-gluten flour, knead the dough in a bread machine and ferment the dough. -
3
Take out the fermented dough and knead until even. -
4
Roll 80g of butter into even slices. -
5
Roll the dough into a rectangular shape. -
6
Put butter slices on one side. -
7
Pinch the edges of the butter tightly. -
8
Roll it out againRectangular piece, cut off both sides. -
9
Fold into three folds. -
10
Third folded. -
11
Gently roll it into a rectangular shape again. -
12
Another 30% off. -
13
Roll it into a rectangular shape, cut it into 6 strips (3 strips as a set), and braid it into a braid shape. -
14
Fold both ends and place them underneath. -
15
Place in a baking pan for secondary rise. -
16
Brush with egg wash until 8 minutes full, and garnish with almond slices (optional). -
17
Preheat the oven for 5 to 10 minutes before placing the baking sheet in the oven for baking. -
18
Bake at 180 degrees for 30 minutes. My oven is the upper or lower temperature (no need to adjust). Please adjust the temperature according to your own oven. -
19
The crispy layer bread is freshly baked and delicious! Golden color, hand-pulled into layers, crispy on the outside and soft on the inside.