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1
Making the dough: Combine the cake and bread flour and sift it.
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2
Place the bread dough ingredients in a plastic bag, and knead for about 10 minutes.
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3
Please knead it well.
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4
Spread it out to about 2 cm thick.
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5
Fold leaving a little extra plastic at the opening.
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6
Allow to rise at 40C for 40 minutes using your oven's bread-rising function.
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7
(Please check your household oven).
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8
Kneading butter: Knead the room temperature butter and flour together evenly inside a plastic bag.
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9
Spread it into a block 22 cm wide by 20 cm long.
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10
Chill in the fridge.
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11
The first rise is finished.
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12
Press down to release the gas.
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13
After a bit of gas has been released, seal the bag again, and let sit in the fridge for 25 minutes.
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14
Spread out the bread dough wider than the butter.
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15
Place the butter in the center, and fold both sides of the dough to the center like in the photo.
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16
Stick the dough together in the center.
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17
After covering the butter, flip the dough sideways.
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18
Spread it out vertically, and fold it into thirds this time.
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19
(Refer to the photo on the right).
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20
Fold it into thirds.
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21
Fold it in half once again, and fold it two like shown in the photo.
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22
Wrap in plastic wrap, and let sit in the fridge for 20 minutes.
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23
Use a rolling pin to stretch it out like in the photo.
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24
Cut notches so that it has three strips.
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25
When braiding, adjust the sizes so that they match.
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26
Second rise: Let the dough rise the second time using the oven's bread-rising function at 40C for 25 minutes, and bake at 200C for 10 minutes covered with aluminum foil to prevent burning.
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27
Or bake it at 170C for 20 minutes.
