Cooking Steps

1. 

   Step1:Put all materials of the medium dough into the cooking bow

2. 

   Step2:Knead into dough and cover with plastic film. Ferment at room temperature for 3 hour

3. 

   Step3:Add 10 grams of brown sugar and low powder and use a rolling pin to break i

4. 

   Step4:All main dough ingredients except butter and salt are added to the medium dough. Butter and salt are added when the chef kneads it to the expansion stage

5. 

   Step5:Continue to knead to the expansion stage, which is often called glove fil

6. 

   Step6:The toast mould is ready. Put a thin layer of butter on it

7. 

   Step7:The dough is divided into 4 equal parts on average. About 138 grams each. Then cover with plastic wrap and wake up for 30 minutes

8. 

   Step8:Roll the dough into a tongue shape with a little hand powde

9. 

   Step9:Roll it up from top to bottom. Then put it in place once. Wake up for 30 minute

10. 

    Step10:Take the first rolled dough. Roll it into long strips. Then roll it up

11. 

    Step11:Put in the toast bo

12. 

    Step12:Arrange in turn. Place in a warm place to fermen

13. 

    Step13:When the fermentation is 8 full, preheat the oven to 150 degrees, bake the bottom layer for 37 minutes, and then put it out of the oven

14. 

    Step14:Exit certificate phot