Cooking Steps

1. 

   Step1:All bread materials, except butter, are put into the bread bucket in the order of liquid first and then powder. Put sugar and salt diagonally. Start a kneading procedure for 20 minutes.

2. 

   Step2:A kneading procedure is over. Cut the butter and put it in. Turn on a kneading procedure of the bread machine for 20 minutes.

3. 

   Step3:The end of the kneading procedure. Check whether the glove film is pulled out. Generally, the glove film can be pulled out after the end of the two kneading procedures.

4. 

   Step4:Roll round. Put it back in the bread barrel. Cover the plastic film on it. Turn on the fermentation function of the bread machine. Ferment for 90 minutes to twice the size. (please ignore. Let the baby insert some holes. Ha ha

5. 

   Step5:Take out the fermented dough and pat it to exhaust. Divide it into 16 equal parts on average. Each is about 54G. Don't exhaust too hard. Don't beat the dough to death. The second hair can't ferment.

6. 

   Step6:Exhaust round. Put in a 28 * 28 square plate.

7. 

   Step7:Put it into the oven for secondary fermentation. Turn on the oven fermentation function. Put a bowl of warm water in it. Increase the humidity. Fermentation to twice the size. About 40 minutes.

8. 

   Step8:Waiting for the second fermentation process. Making crispy granules. Put the low gluten flour, milk powder, sugar and butter into a bowl. Rub them into granules by hand (butter should not be too softened. Harder is better

9. 

   Step9:It's a rubbed crispy stat

10. 

    Step10:Fermented bun. Take it out and brush it with a thin layer of egg liqui

11. 

    Step11:Sprinkle with crispy grai

12. 

    Step12:Preheat the oven in advance. Put it into the middle layer of the preheated oven. Bake it at 170 ℃ for 2530 minutes. Color it and cover with tin paper. Press it down by hand. The rebound immediately indicates that it is cooked. The rebound does not indicate that it is not. Then bake it for a while until it is cooked. (the temperature of my oven is on the high side

13. 

    Step13:Put it on the air rack to cool it immediately after it is put out of the oven. Let it dry to the remaining temperature. Put it in a fresh-keeping bag and keep it sealed. The room temperature is 37 days. If the bread is not refrigerated, it will accelerate the moisture loss of the bread. The bread will harden. It can be frozen

14. 

    Step14:Super drawstring is soft. Eat two out of the oven. It's delicious

15. 

    Step15:Finished product drawin