By Wang Sen World Celebrity Chef Academy
High gluten powder 750g
Low gluten flour 250g
Salt 20g
105g sugar
Honey 20g
Eggs 50g
Fresh yeast 30g
Ice water 400g
Butter 100g
1、1． Stir all the ingredients together slowly for 15 minutes, stir until the dough pulls open the mask, divide the dough into 1000 grams and roll out into a round and relax for 20 minutes, roll out into a square and refrigerate overnight at 0 °C.
2、2． Wrap 1000 grams of dough in 300 grams of flake butter, roll out, 4 folds once, and then three folds.
3、3． Refrigerate for 30 minutes and roll out to 0.5 inside the dough.
4、4． Cut the dough into isosceles triangles of 70 grams.
5、5． Stretch the triangular dough by hand, roll it into a sheep's shape and brush the surface with egg mixture.
6、6． Place in a baking dish, put in the wake-up box and ferment at a temperature of 28 ° C, humidity of 80% for 90 minutes.
7、7． After fermentation, brush the surface with egg mixture, heat at 220 ° C in the oven, heat at 200 ° C, bake for 13 minutes.