Cooking Steps

1. 

   Step1:Throw all raw materials into the toaster except butter. Select the dough program and knead for 20 minutes. Add butter and knead for another 20 minutes. After kneading, turn off the power supply of the toaster. Let the dough ferment in the toaster for half an hour. Put it into a closed container. Put it into the refrigerator and refrigerated room and continue to ferment at low temperature.

2. 

   Step2:After 24 hours, i.e. after dinner the next day, take the dough out of the refrigerator and let it warm at room temperature for half an hour. After exhausting, evenly divide it into three parts. Round the dough and put the plastic film on the back cover and relax for 15 minutes.

3. 

   Step3:Roll one side into an oval shape and roll it up along the short side. Relax for another 15 minutes.

4. 

   Step4:Roll it out and then roll it up. Pour it into the toast for secondary fermentation. (put it in the microwave or in the preheated oven for one minute. Put a cup of boiled water in it. Change another cup when the water is cold in the middle.

5. 

   Step5:The process of secondary fermentation is about 45 minutes. It's enough to make the toast mold eight minutes full. If it's a covered toast mold, it's enough to make it nine minutes full. Take it out and brush a layer of egg liquid on the surface.

6. 

   Step6:Sprinkle another layer of sesame, or coconut, cream, chopped walnuts, etc. It's OK to sprinkle nothing.

7. 

   Step7:Preheat the oven 180 degrees. Bake the lower layer of the baking mesh for 40 minutes. If the color is fast, cover the tin paper after the color is applied, so as to avoid overcooked color.

8. 

   Step8:After baking, it will be out of the oven immediately. Pour it out of the toast mold. Cool it and seal it. Slice it the next morning.