1
![](doupload/caipu/12/11/13/20121113105840210.jpg)
将主要材料混合(除盐、黄油)之外
2
![](doupload/caipu/12/11/13/20121113105841312.jpg)
起筋之后加入盐
3
![](doupload/caipu/12/11/13/20121113105841521.jpg)
面团起模加入黄油
4
![](doupload/caipu/12/11/13/20121113105841697.jpg)
用二手将面团揉圆,放上保鲜模,进行第一次40分钟发酵
5
![](doupload/caipu/12/11/13/20121113105841299.jpg)
发酵至原来2倍以上即完成
6
![](doupload/caipu/12/11/13/20121113105841500.jpg)
将切面刀分成9份,每份50g
7
![](doupload/caipu/12/11/13/20121113105841486.jpg)
用手将每个切的小面团折后挤出空气,揉圆
8
![](doupload/caipu/12/11/13/20121113105841683.jpg)
揉好面团盖上保鲜模,静置放松15分钟易整形
9
![](doupload/caipu/12/11/13/20121113105841117.jpg)
用手掌将面团空气挤出,从外向里折后揉圆
10
![](doupload/caipu/12/11/13/20121113105841221.jpg)
再将面团压平之后挤出空气,在三分之一处向里折,另一边也折向三分之一处
11
![](doupload/caipu/12/11/13/20121113105841282.jpg)
收口向下将面团揉成棒状
12
![](doupload/caipu/12/11/13/20121113105841763.jpg)
收口向下将面团揉成棒状,轻压至面团两边细尖,放入发酵箱进入第二次发酵40分钟,发酵之前表面涂上蛋液。
13
![](doupload/caipu/12/11/13/20121113105841802.jpg)
发酵结束之后,再涂一层蛋液,用剪刀剪花纹
14
![](doupload/caipu/12/11/13/20121113105842255.jpg)
烤箱预热5分钟,烤温度为上下190度,时间20分钟
15
![](doupload/caipu/12/11/13/20121113105842585.jpg)
随时注意自己烤箱温度,我的烤箱里面热于外面,所以烤一半时间,我会换方向