Cooking Steps

1. 

   Step1:1.

2. 

   Step2:2. Put all materials in the dough except butter into the cook machin

3. 

   Step3:3. Knead until the dough is dough and slightly gluten. Add softened butte

4. 

   Step4:4. Knead until the translucent film can be pulled out, i.e. expansion stag

5. 

   Step5:5. Set the temperature in the fermentation tank at 26 ° C and the humidity at 75 ° C. the dough is fermented to about 2.5 times the size. The dough does not collapse or rebound after being dipped in the hole of dry powder. The first fermentation is completed

6. 

   Step6:6. Take out the fermented dough and exhaust gently. Divide it into 8 parts on average. Roll it round and cover with plastic wrap. Relax for 15 minutes. Roll again with the same method

7. 

   Step7:7. Final fermentation. Set 32 ℃ humidity 75. Ferment to about twice the size. Sift the powder on the surfac

8. 

   Step8:Blade cu

9. 

   Step9:Oven set 165 degrees. Up and down. Middle. 16 minute