Cooking Steps

1. 

   Step1:Knead the old materials to no dry powder, ferment twice as large at room temperature, exhaust and refrigerate them overnight. Mix the flour, sugar and salt first. Pour in boiling water and mix quickly. Wrap with plastic wrap and refrigerate overnight.

2. 

   Step2:Marinate longan meat in red wine overnight in advance. Don't soak it too long.

3. 

   Step3:Brown sugar is boiled with 25 grams of warm water.

4. 

   Step4:Brown sugar water. Clear water. Pour into the cook machine. Reserve some clear water. Increase or decrease according to the water absorption of flour. In addition to butter, salt and osmanthus, other materials are poured into the cook machine. Knead at low speed and rotate at high speed.

5. 

   Step5:The dough is smooth.

6. 

   Step6:Add the butter softened in advance. Knead it at low speed. Add salt. Turn it to high speed.

7. 

   Step7:When it is rubbed, the elastic glove film can be pulled out.

8. 

   Step8:Dry longan with kitchen paper. Knead at low speed.

9. 

   Step9:Take out the dough and put it in the fresh-keeping box. Cover it. The temperature is 28 degrees. The humidity is 80%. Ferment twice as much. Use the oven fermentation function to put it in the oven or fermenter for one hair.

10. 

    Step10:The fermented dough does not shrink or sink when the fingers poke.

11. 

    Step11:Cut the dough into four equal parts.

12. 

    Step12:Smooth face down. Fold in. Pat off bubbles.

13. 

    Step13:Roll the plastic wrap for 20 minutes.

14. 

    Step14:Put the relaxed dough into the oven or fermenter. The temperature is 36 degrees. The humidity is 75% and ferment to twice the size.

15. 

    Step15:Sift a layer of high flour on the surface of the dough.

16. 

    Step16:Use a sharp knife to cut the patterns you like.

17. 

    Step17:Preheat the oven at 190 degrees. Put a plate of hot water under the oven to preheat. Set the baking time to 25 minutes. Bake for 5 minutes. Remove the hot water. Cover the dough with tin paper.