Cooking Steps

1. 

   Step1:In addition to butter and salt, first pour the liquid materials into the cook machine. Reserve about 10 grams of water. See whether the water absorption of flour is increased or decreased properly. After kneading at low speed, turn to high speed.

2. 

   Step2:The dough is smooth and can pull out the thick film.

3. 

   Step3:Add softened butter. Knead at low speed. Add salt and turn to high speed.

4. 

   Step4:When the dough is kneaded to the full expansion stage, it can pull out the glove film without holes and sawteeth.

5. 

   Step5:Put the dough into the fresh-keeping box, straighten and spread it out. Cover it. Ferment it to twice the size at 27 ℃ and 75% humidity.

6. 

   Step6:Fingers stick powder to poke holes and do not retract.

7. 

   Step7:Take out the dough and gently exhaust it. Divide it into four equal parts. Roll it round. Cover with plastic wrap at 27 ℃. Humidity 75% and relax for 20 minutes.

8. 

   Step8:Roll out the loose dough. Pat off the bubbles.

9. 

   Step9:Roll up. Cover with plastic wrap at 27 ℃. Relax at 75% humidity for 15 minutes.

10. 

    Step10:Roll the dough open again. Pat off the bubbles.

11. 

    Step11:Roll up. Close up and squeeze tightly. Put the toast box in the same direction.

12. 

    Step12:The second engine temperature is 35 ℃. The humidity is 75%. Ferment to 89 minutes full. Brush the egg liquid on the surface.

13. 

    Step13:Preheat the oven at 170 degrees. Bake for 33 minutes at 170 degrees. Open the oven for 8 minutes and cover with tin paper.

14. 

    Step14:Shake it twice when it's out of the oven. Put it on the air line until it's hand warm and sealed.