Mixing 搅拌：
时间：慢速5分钟快速3分钟，搅拌至面筋6成加入黄油，继续慢速4分钟，快速3分钟，至面筋8成即可，面团出缸温度：26度
Stir 5 minutes at a slow speed, 3 minutes at a fast speed, till gluten reaches 60%, add butter, continue to slowly mix for 4 minutes, 3 minutes at a fast speed, till the gluten reaches 70-80%, the temperature when the dough is taken out is 26℃
Fermentation 发酵：
温度：24-28度室温，湿度65%，面团为1995克/块 时间：30分钟
Temperature: 24-28 ℃ room temperature, humidity 65%, 1995 grams/block Time: 30 minutes
Resting 松弛：
将面团放置于压面机上压至宽度35cm，长度50cm面皮，放入冷冻40分钟转冷藏20分钟
Place the dough on the sheeter and press it until it has a width of 35cm and a length of 50cm. The dough is frozen for 40 minutes and then refrigerated for 20 minutes
Shaping 成型1：
将冷藏的面皮在开酥机上包入面油比3:1的纽麦福天然黄油，三折3次，（小提示：三折2次后，放入冷冻30分钟后转冷藏10分钟进行最后一次三折）。将面皮压至宽48cm-50cm。
Put the refrigerated dough sheet on the sheeter, incorporate meadow fresh natural butter with a 3:1 oil-to-batter ratio, make 3 times simples, (Tips: after 2 times simples, put it in the freezer for 30 minutes and then refrigerate for 10 minutes. Then make the last folding). Press the dough to a width of 48cm-50cm
注意：包油是时面温约为0℃，黄油温度约为15℃
Note: When the oil is incorporated, the surface temperature is about 0℃, and the butter temperature is about 15℃
Shaping 成型2：
将面团切成条，宽1cm，一条重量60克，绕成圈盘起来，中间压扁。
Cut into strips with a width of 1cm, each strip is around 60 grams, wind into a circle and press in the middle
Proofing 醒发：
湿度85%，温度30-32度，时间：45分钟左右
Humidity 85%, temperature 30-32 ℃, time: about 45 minutes
装饰：表面刷蛋水，下面铺番茄沙司10g，洋葱10g，培根肉15克，红椒丁5g，西蓝花10g（西蓝花用开水煮一下），芝士碎25g。（小伙伴可根据个人喜好自行添加）
Decoration: Brush egg liquid on the surface, spread 10g of tomato sauce, 10g of onion, 15g of bacon, 5g of diced red pepper, 10g of broccoli (boil the broccoli), and 25g of shredded cheese. (Ingredients can be added according to personal preferences)
Baking 烘焙：上火230℃，下火200℃ 。时间：14分钟左右。
Bake at surface temperature of 230℃, bottom temperature of 200℃ for 14 minutes
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