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:Knead until the translucent membrane can be pulled out. That is, in the extension stage, put the kneaded dough into the CASS fermentation tank. Set the temperature to 28 degrees and the humidity to 75 degrees

5. 

   Step5:The dough is fermented to about 2.5 times of its size. It does not collapse or rebound when dipped in the hole of dry powder. One time fermentation is complete

6. 

   Step6: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

7. 

   Step7:Divide the pastry into 16 parts on average. Each part is about 23g. Pat it flat for standb

8. 

   Step8:Cover the pastry with 2 rounds of dough. Wrap the doug

9. 

   Step9:Do well in tur

10. 

    Step10:Use pineapple package mold to press out pattern

11. 

    Step11:Make 5 dishes in turn and put them in the baking tra

12. 

    Step12:Cass fermentation tank is set at 32 degrees. Humidity is 75. The last fermentation is carried ou

13. 

    Step13:Ferment to about twice the siz

14. 

    Step14: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

15. 

    Step15:It's OK to cool it after it's out of the ove