Cooking Steps

1. 

   Step1:In the process of making medium-sized dough (200g high flour, 100g whole wheat flour, 5g yeast, 5g salt, 1g egg, 30g milk powder, 30g marshmallow powder and 110g water), all dry ingredients except butter, milk and egg are first put in the cooking basin and mixed evenly.

2. 

   Step2:Pour in the eggs and mix them with the dry ingredients first. Slowly pour in the milk and flour (the water absorption of each flour is different. Please don't blindly add them all at once according to the formula). Combine the flour into a smooth dough.

3. 

   Step3:Add the butter softened at room temperature, knead it into a smooth dough, put it into a clean container, seal it and put it into the refrigerator for refrigerated fermentation.

4. 

   Step4:After fermentation for 12 hours, take out and return to temperature for 2 hours.

5. 

   Step5:Main dough (10g protein, 10g sugar powder, 1g yeast and 1g salt) - tear the dough into small pieces, add it into the main dough materials, and knead it into a new dough.

6. 

   Step6:The transparent film can be pulled out by hand rubbing to the fully extended stage. (I don't fall off the dough now. I knead it all the way.

7. 

   Step7:Wake up for 15 minutes. Cut the dough into three parts.

8. 

   Step8:Roll twice.

9. 

   Step9:Put into the toast mold. Put into the closed and moisturizing space to ferment the dough until it is 9 points full. (standard with toast

10. 

    Step10:Baking - preheat 190 degrees. Heat the middle and lower layers for 35 minutes.