How to make Viennese hand-shredded mille-feuille bread

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  1. Prepare to be wrapped in butter: flakes Weigh 110 grams of butter, put it into baking paper and roll it out thinly with a rolling pin.Cut the edges evenly and put them into the bread body.Then roll out the butter into flakes and store it in the refrigerator for later use

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  2.Prepare the bread: weigh low-gluten flour and high-gluten flour, salt, sugar, milk, eggs, butter, yeast powder

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  3. Put all the ingredients except butter into the bread barrel, put yeast powder on top to prevent Contact with salt affects fermentation

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  4. Set up the program and wait for half an hour for the dough to be ready Add butter to the dough and continue kneading to finish

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  5.Grab examination gloves Membrane

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  6. Then let it rest for 10 minutes and roll it out thinly with a rolling pin.Take the flaky butter out of the refrigerator and place it in the middle of the noodles

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  7. Four sides Fold it without leaking, wrap the baking paper with butter and put it in the refrigerator for half an hour

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  8.Then Take it out of the refrigerator and roll it out with a rolling pin, fold it in half and wrap it in baking paper, then put it in the refrigerator for half an hour

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  9.Take it out from the refrigerator, open the paper and roll it out with a rolling pin

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  10.Use a cutter to cut into four wide strips

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  11.Put in Cover the seven-inch loose-bottom mold with plastic wrap and place it in the refrigerator to ferment at low temperature until it doubles in size, about four hours

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  12. Ferment to twice the size, and apply a second layer of egg liquid on the surface

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  13.Put it into the preheated oven at 170 and bake for 40 minutes

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  14.As soon as the surface is colored, take it out and peel it off

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  15.Perfect, soft and bouncy, with a good milky aroma and tender on the outside