It's always been my favorite bread because it's not sweet, and it's very tasty.This recipe is from a book, the ratio of high flour to low flour is 1:1, and the dough is not stirred for a long time, and there is no butter in the dough.But it tastes a little bit crisper than bread, which I personally prefer.

WHAT YOU NEED

Ingredients

100 grams of flour
Low flour 100 grams
60 ml of water
Milk 45 to 50 ml
6 grams of yeast
4 grams of salt
10 grams of fine sugar
100 grams of butter for use

How TO MADE The Cow Horn Package

Steps 1 to 4

1. High and low-powder screening powder.

2. Dig a hole in the middle, put in milk and water and yeast, mix and stir.

3. Add white sugar and salt to mix evenly.

4. The dough is kneaded until there are no hard pieces.

Steps 5 to 8

5. Then the membrane (the cloth I covered) is fermented to twice the size.

6. Now it's cold, I put it in the oven, turn on the fermentation function for about two minutes, turn it off, put a bowl of boiling water in it, touch the oven door, feel the temperature go down a little bit and turn on the fermentation function for two or three minutes.

7. Butter ready to be wrapped for use during fermentation.

8. The butter is placed in a small bag, and the butter is formed into slightly regular square slices by beating it with a doughnut stick and a stick.

Steps 9 to 12

9. Then put it in the fridge.

10. Ferment into twice the size of the dough, remove the exhaust and let stand for 15 minutes.

11. The settled dough is thinned from the middle to the four corners, and the four corners are slowly pulled apart to the point where they can just wrap the butter.

12. Remove the butter from the refrigerator and place it in the middle of the dough.

Steps 13 to 16

13. The four corners are wrapped in butter.

14. The seal is sealed.

15. Slowly open the dough thinly and sprinkle a little dry high-powder anti-stickiness.

16. Try to form a rule as much as possible.

Steps 17 to 20

17. The dough is kneaded about 30 centimeters, then stacked from the two ends separately to the middle, with each side as aligned as possible.

18. This is the first three-fold.

19. If it's summer, it's better to put it in the fridge and refrigerate it and then take it out for operation.

20. Now I don't have to refrigerate in the winter, and I save a lot of time.

Steps 21 to 24

21. Then continue to knead thinly, and before kneading, beat the dough with a kneading stick, so that it is well kneaded.

22. Then add the two sides to the middle.

23. This is the second three-fold.

24. Then open it again, fold it again, repeat 12 and 13 to complete the third triple fold.

25. Then put the bag in the refrigerator and relax for at least half an hour.

26. The loose dough is cut into thin slices about 3 mm thick.

27. Then cut into several equilateral triangles of about 10 cm at the bottom and about 20 cm at the waist.

28. Take a piece of an equilateral triangle, cut a small hole in the middle of the bottom and flip it outwards.

29. The triangle can be stretched a little longer and then rolled up from the bottom.

30. The two heads are then curved down into a crescent shape.

31. Then put it in the oven, turn on the fermentation function and ferment for 40 minutes.

32. The fermented dough is removed from the scrambled eggs and preheated in a 180-degree oven for about 20 minutes.

33. After baking, remove the butter and let it cool.

34. When it's hot, the skin is a little crispy, but it's delicious.

35. Because the first approach is praiseworthy, it's not perfect, and it needs to continue to be improved.

36.