Cooking Steps

1. 

   Step1:Add water and milk to yeast powder and let stand for 5 minute

2. 

   Step2:Add all the ingredients except butter. Add 10 grams less water first. This dough has more water

3. 

   Step3:Cook machine, stir at low speed for 2 minutes (it's OK without chef's bread machine. It's OK with hands and hands

4. 

   Step4:Turn to 4th gear and continue beating for 5 minutes. Add butter to the thick film after stretching

5. 

   Step5:Continue beating for 45 minutes. You can stretch out a thin and elastic membrane

6. 

   Step6:Put oil on the baking tray. Spread it flat on the baking tray and ferment at room temperature of 27 ℃ for one hou

7. 

   Step7:Divided into 7 parts on average (my dough is relatively large. If the bread machine or hand kneading all the ingredients are halved

8. 

   Step8:Exhaust and relax at room temperature for 30 minutes (an essential step

9. 

   Step9:It's loose and thick. Take it out and roll it into the shape above (a little flour can be dipped into the sticky hand

10. 

    Step10:In the shape of a shuttl

11. 

    Step11:Ferment for 3040 minutes at 32 ℃ and 75% humidity. If there is no fermenter, it is OK to use the oven

12. 

    Step12:After fermentation, sift the rye flour. Cut the ba

13. 

    Step13:Preheat 230 ° C. add steam (put a baking tray on the lower part of the oven when preheat. Put a little cold water on the baking tray) for 57 minutes and bake for 25 minutes. Take out and coo

14. 

    Step14:Another finished picture. Take a picture at the same time. One has already been eaten