How to make butterfly bread

• 

  1.Weigh them separately using a kitchen scale Ingredients: 300g flour, 40g sugar, 30g egg liquid, 3g salt, 5g yeast powder, 160g ice milk, 25g butter

• 

  2.Pour all ingredients except butter into the basin

• 

  3.Use chopsticks to stir until there is no dry powder, and then knead it into a smooth dough

• 

  4.When the dough is slightly thick, add 25 grams of butter

• 

  5. Push and knead the dough until it is kneaded Remove the gloves (the dough will be very sticky after adding butter, so be sure to knead it patiently! )

• 

  6.After the film is out, arrange the dough into a round shape, put it into a basin, and cover it Wrap in plastic wrap and ferment until doubled in size

• 

  7.After an hour, the dough has fermented to twice the size.

• 

  8. Take out the fermented dough and knead it, deflate it, divide it into small portions, round it and cover it Wrap in plastic wrap and let rest for 15 minutes

• 

  9. Roll the relaxed dough into a circle and cut it into two A semicircle, divide it into two quarter circles from the middle of the semicircle, don’t cut it in the middle!