Cooking Steps

1. 

   Step1:Make soup seeds - pour 20g high powder and 100g milk into the milk pot. Low heat. Keep the scraper in a circle and stir until it is mushy. Cool it and pile it up. If not sure, use a thermometer to measure it. Turn off the fire when it reaches 65C. After cooling, cover with plastic wrap and refrigerate for 1 hour before use. The effect of overnight refrigeration is the best. It can be refrigerated for about 3 days at most. ——Don't boil it into lumps. The longer you boil it, the more water will evaporate. It can also be used, but the main dough may need more water.

2. 

   Step2:In addition to butter, other main dough materials, including soup, are put into the kneading bucket. The cook machine kneads the dough at a low level for a minute or two, then at a high speed. ——Because the water absorption of each brand is different. In addition, this formula is particularly sticky at the beginning. New people will not control it. It is recommended to reserve 20 or 30 grams of milk first. Gradually add water according to the water absorption of the dough.

3. 

   Step3:It may be super sticky at first. It doesn't matter to doubt the kind of life. Rub it for two or three minutes at a high speed every time. Stop and use a scraper blade to clean it up. You will find that the dough condition is better than that of the last time after finishing every time. It took me about 89 minutes not to stick the cylinder. ——If you finish it several times, it still hasn't improved. It means that there is more water. At this time, you can add some flour properly.

4. 

   Step4:The dough is not sticky. After pulling out a thick film, put in the butter softened in advance and stir.

5. 

   Step5:Finally, you can pull out a smooth and elastic membrane. It doesn't matter if the edge of the hole is serrated. ——Small bread like pineapple can be beat to the expansion stage. The taste will be softer.

6. 

   Step6:Shape and knead. Cover with plastic film. It can be done in a warm place indoors or in a fermenter at 2628 degrees. Make one hair and make it twice the size. The time is about 1 hour. It's only for reference. It depends on the fermentation state. It doesn't depend on the time.

7. 

   Step7:While fermenting, start making pastry. Melt the butter and sugar powder softened in advance. Stir with a spatula. Then pour in the egg mixture and mix well. Then pour in low powder and milk powder. Mix and make into a ball. Wrap with plastic wrap. Refrigerate for 20 or 30 minutes. ——It is suggested that butter should not soften too much. Just press the degree of finger print on the hand. In this way, the back will not be too sticky.

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   Step8:Refrigerated pastr

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