Cooking Steps

1. 

   Step1:Put all the ingredients in the dough except butter into the che

2. 

   Step2:Knead until the dough is dough and slightly gluten. Add softened butte

3. 

   Step3:Knead until it can pull out a stronger transparent film. That is, complete stag

4. 

   Step4:The temperature of dough is 22.8 ℃. The temperature of the fermentation tank is 26 ℃. The humidity is 75. The dough is fermented to about 2.5 times of its size. The dough does not collapse or rebound after dipped in the hole of dry powder. The first fermentation is completed

5. 

   Step5:Take out the fermented dough. Exhaust gently. Divide it into 6 pieces averagely. Roll and cover with plastic wrap. Relax for 20 minutes

6. 

   Step6:Take the loose dough and roll it up to form an oval shape

7. 

   Step7:Fold in 1 / 3 of the left and right sides after turning over. Tap and flatten. Press the bottom edge to thin

8. 

   Step8:Roll up and close up from top to botto

9. 

   Step9:Roll in tur

10. 

    Step10:And put them in the toast box one by on

11. 

    Step11:Fermentation tank is set at 36 degrees. Humidity is 75. Ferment to about 9 minutes ful

12. 

    Step12:Middle and lower layers of oven. Heat up 160 ℃ and heat down 180 ℃. 40 minute

13. 

    Step13:Demoulding and cooling after dischargin