Cooking Steps

1. 

   Step1:The dough materials (high powder 300g, fine sugar 9g, Grifola 1.8g , milk 96g, animal cream 84g, protein 21g, butter 6g) were mixed in a container and kneaded into a smooth doug

2. 

   Step2:Put the Chinese dough into the refrigerator. Refrigerate and ferment for about 18 hours. Ferment the dough to 2~ Two point five Take out as large as possibl

3. 

   Step3:Tear the dough into small pieces. And the main dough material (protein 24g, sugar 45g, salt) of material B 3.6g , Rhodotorula 1.2g , milk powder 18G) mixe

4. 

   Step4:Add 6G butter of material C and continue to knead to the full expansion stage

5. 

   Step5:Cover the dough with plastic wrap and allow to stand for 10 minutes at room temperature

6. 

   Step6:After exhausting, round. Divide into 3 equal parts. Round. Continue to relax for 15 minutes

7. 

   Step7:Roll once - take a loose dough. Roll it up and down from the middle into an oval shape. Turn it over. Roll it up and down gently One point five ~2 laps. Relax for 10 minute

8. 

   Step8:Second rolling - rolling long strip. Gently roll up from top to bottom. Roll up Two point five Laps. Not more than three lap

9. 

   Step9:Close up and put it in the toast mold

10. 

    Step10:Place in a warm and moist place. Ferment twice until 8 points are full

11. 

    Step11:Put in 160 ℃ preheated oven, middle and lower layers for 40 minutes, cover the surface with tin paper timely after coloring, take out the side button for demoulding, cool it and seal it for preservation