How to make hand-torn bag

If we want to eat healthily, we need to cook our own meals. Only in this way can we be healthy. For this reason, I will first talk about the method of making the hand-torn buns.

1.1 It is easy to roll the butter into a square. You can use a ruler to

2.2 The butter and dough used for wrapping should be of the same hardness. If your room temperature is lower, I suggest you don't try it. Because the dough becomes soft easily. Butter is easy to harden, and if it cannot be squeezed open, it will break. (Generally, the room temperature is better to be around 10 degrees. Don't exceed 20 degrees, otherwise it will be difficult to operate. Personally, I think the temperature between 10 and 20 degrees is the best.)

3.12 The butter is directly square, and there are fingerprints when you press it with your hand. It can be bent easily, and the operation is better.

4.21 Dough, which is made by kneading all ingredients except butter until smooth, then adding butter and continue until it reaches the expansion stage. Then ferment until it doubles in size, and then roll it into a square shape.

5. Sprinkle some high flour on the chopping board first. (Remember that all hand-kneading flour must be high flour. Low flour is easy to stick, while high flour is anti-stick.) Roll the dough into a piece and place it underneath, and put the butter on top.

6. The dough should not be too big compared to the butter. If it is too big, the dough will appear too much and when the dough is made, it will appear too much. So, it should be just enough to cover the butter slices. After wrapping, pinch it tightly. Remember not to put high flour in the pinched dough, otherwise the butter will be exposed and it will not stick firmly.

7.12 Then roll the wrapped dough into a long shape. The dough and butter should be in step. Don't butter too fast, or dough too fast. That will easily lead to failure

8.21 I use the three-fold and three-fold. First fold the left third of the dough over.

9. Fold the right third of the dough over to complete a triple fold. You can put the dough in the refrigerator to wake up

10. Then turn the dough 90 degrees and repeat steps 7-9. The second three fold is completed. If you can continue to fold it, don't put it in the refrigerator or freeze it, because if the room temperature is low and it is frozen, it will easily break the butter into pieces.

12. Roll the dough into a 24 cm long sheet

13. Then make marks every 2 cm on the dough

14. Cut into five to six pieces

15. Then take one of them and bend it with the cut surface facing up.

16. Put it into the mold

17. Let it rise until it doubles in size, then preheat the oven to 210 degrees and bake in the middle layer until it is colored.

The method of making the delicious hand-torn buns that the editor introduces today is actually not difficult. As long as you try it carefully, you can achieve the effect you want and eat delicious food!