Cooking Steps

1. 

   Step1:Add water and flour to the milk pot. Make the soup first. Mix the water and flour well. Heat over low heat. Note that the maximum temperature should not exceed 65 ℃. Turn off the fire immediately after the flour is gelatinized. The temperature in the picture is lower than 65 ℃. It's because the mobile phone can't be found when taking photos. Ha ha.

2. 

   Step2:You can't use the soup immediately after it's prepared. It should be refrigerated overnight. One night is just an estimate. I personally think more than six hours of cold storage is enough. Put the soup and other materials except butter into the noodle making tank. After one minute at low speed, turn to medium speed for seven minutes until the dough is firm. The state of the reinforcement is as shown in the figure. It is the rough gluten after pulling.

3. 

   Step3:Then add the fully softened butter, mix it at low speed for two minutes, and rotate it at medium and high speed for about seven minutes to get the glove film status. It's thinner than toast.

4. 

   Step4:Turn the dough into a smooth ball. Put it into the fermentation box with thin oil. 30 degrees. 75% humidity. Ferment for about 40 minutes.

5. 

   Step5:The dough will expand to about 2.5 times the size. The above picture and this picture are different fermentation boxes. Don't judge the size of fermented dough by the proportion of dough in the box. Put your fingers into the fermented dough. The round hole will not shrink (or slightly shrink).

6. 

   Step6:Exhaust the dough. Leave it in the refrigerator for 20 minutes. Then roll them into slices. Put them in a 28 * 28 baking tray. Roll them into the same size as the baking tray. Fermentation at a temperature of 35 ℃. 75% for about half an hour. This portion of dough is less than one centimeter from the top edge of the baking bottom when it is finished. Preheat the oven at 210 degrees as soon as the dough is ready.

7. 

   Step7:Use a fork to make some holes in the dough surface, so as to avoid the swelling of the dough due to the heat cannot be dissipated during the baking process.

8. 

   Step8:Brush the surface with whole egg liquid. Pay attention not to be too heavy. Sprinkle with scallion and ham sausage. You can control the amount of onion and ham sausage by yourself. Sprinkle more if you like it. Sprinkle less if you don't like it.

9. 

   Step9:In order to avoid the dough drying, we should use the method of high temperature and fast baking to keep the moisture of the dough as much as possible. So here we bake the dough at 210 ℃ for 10 minutes. Bake for five minutes and observe the coloring. If the coloring is too deep, cover the surface with tin paper. I stamped it in about eight minutes. The color is just right.

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