Cooking Steps

1. 

   Step1:Mix all materials except butter. Add butter softened at room temperature after mixing the expansion stage with chef. Adjust the water amount according to the water absorption of flour. Do not pour in all at one tim

2. 

   Step2:Add butter and beat until fully extende

3. 

   Step3:Cover with plastic wrap and ferment to twice the siz

4. 

   Step4:Dip your finger in flour and poke a hole. If the dough doesn't shrink or collapse, it will be fermented

5. 

   Step5:After exhausting, it is divided into 12 small parts. Each part is about 70g. Roll and cover with plastic film and relax for 15 minutes

6. 

   Step6:Take a piece of dough and roll it into a tongue shape. Press the bottom edge thin. Roll it into a roll from top to botto

7. 

   Step7:It's better to have two and a half laps like toas

8. 

   Step8:Put it into the mold and cover with plastic film for secondary fermentation until the mold is ful

9. 

   Step9:The furnace is preheated at 160 ℃. Put toast at 150 ℃ and bake for 20 minutes after preheating. Demould immediately after bakin

10. 

    Step10:Write production step

11. 

    Step11:Write production step