Cooking Steps

1. 

   Step1:Put all the materials in the dough into the cook machine and knead it into a smooth dough. Ferment it at room temperature to about 3 times the size. The internal tissue is honeycom

2. 

   Step2:Tear the dough into small pieces. Put all the ingredients except butter in the main dough into the chef's noodle barrel

3. 

   Step3:Knead until the dough is dough and slightly gluten. Add softened butte

4. 

   Step4:Rub until the translucent film can be pulled out. That is, the expansion stag

5. 

   Step5:Put the dough into the casserole. Set the temperature to 28 ℃ and the humidity to 75

6. 

   Step6:6. The dough is fermented to about 2.5 times of its size. The dough does not collapse or rebound after being dipped in a dry powder hole by hand. One time fermentation is completed

7. 

   Step7:After gently exhausting the fermented dough, divide it into 16 pieces. Each piece is about 60g. After rolling, relax for 10 minutes. Once again, roll it in the same way

8. 

   Step8:Divide the pastry into 16 parts on average. Each part is about 23g. Pat it flat for standb

9. 

   Step9:Cover the pastry with 2 rounds of dough. Wrap the doug

10. 

    Step10:Do well in tur

11. 

    Step11:Use pineapple package mold to press out pattern

12. 

    Step12:Make 5 dishes in turn and put them in the baking tra

13. 

    Step13:Cass fermentation tank is set at 32 degrees. Humidity is 75. The last fermentation is carried ou

14. 

    Step14:Ferment to about twice the siz

15. 

    Step15:Put it into the oven. Three layers can be baked at the same time. Time saving and power saving. Color evenly 165 ° 16 minutes. Recommended 170 ° 18 minutes for ordinary ove

16. 

    Step16:It's OK to cool it after it's out of the ove