Cooking Steps

1. 

   Step1:It's very special. All its yeast is in the seed noodles. Anyway, it's made first and then questioned. It turns out that there's no proble

2. 

   Step2:Beat until eve

3. 

   Step3:The surface is smooth, and the dough is arranged. Because the quantity is not large, I directly seal the fresh film in the mixing barrel and refrigerate for the night. Some people say that the surface is sticky and mine is sticky. Just put some grease on the hand

4. 

   Step4:The next day, after a night of cold fermentation, there was a smell of fermentation when the fresh-keeping film was just opened. The dough was opened. The fermentation was very good. The fresh yeast was very active. The volume was two or three times larger

5. 

   Step5:Add all the ingredients directly. Butter can also be a little later. Why is this saying so vague? Because allin can be used to beat when the amount of butter is very low. This after oil method has little significance in this formula. A little poin

6. 

   Step6:I'm the butter in the dough

7. 

   Step7:Beat until there is a film. The edge of the hole is smooth. Another way of saying this dough is palatability . That is to say, the thinner the film, the better. Because the bigger the gluten, the more Q you will eat. In other words, it's very tough. Your bread is delicious. But it's very tired of eating teeth. It's very tired of gills. It's the performance of too much toughness. This will also involve a problem. Why many recipes are not used The same kind of powder. The ash content of each kind of powder is different. Then the bread tastes different. Some are crispy. The shape is the same as that of the Beiguo. Why do some people say it's delicious? Some people say it's hard to eat. It's just the different control of the beating state. The Beiguo is not too tough. What's more, the shell is crunchy, the heart is soft, and the mouth is not prickly. You will naturally fall in love with this kind of taste serie

8. 

   Step8:After the dough is finished, it doesn't need one hair. It is directly divided into 12 pieces

9. 

   Step9:Round. Put in the seal box. Relax for 15 minutes

10. 

    Step10:Relax. Take it out and face up. Ope

11. 

    Step11:Turn it over. Make it a little square. Roll it up from the top to the bottom

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    Step12:Straighten the bottom line and tighten the edge. Roll it gently. I taught it in the live broadcast class. How to rub the long technique. The two ends are slightly sharp but don't rub out the sharp point deliberately

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    Step13:It's all in order. Leave a spac

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    Step14:Fermenter humidity 80 degree

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