Cooking Steps

1. 

   Step1:Prepare the required materials. Put all materials except butter into the mixing drum. It's hot in summer. The indoor temperature is high. It's recommended to use refrigerated liquid materials.

2. 

   Step2:Turn on the chef. First mix the ingredients at a low speed. Then knead at a medium speed until the dough is smooth and non sticky. The dough can pull out a thick film.

3. 

   Step3:Then add the salt free butter softened at room temperature. After adding the butter, stir it at a low speed until the dough absorbs the butter. Then stir it at a high speed until the dough is malleable and can pull out the thinner film.

4. 

   Step4:The surface of the dough is smooth and can pull out the thin film.

5. 

   Step5:Round the dough a little. Put it into a container. Cover with plastic film for the first fermentation. The fermentation temperature is 27 ℃, and the fermentation is twice as large as the original. Fermented dough. Stick a hole in the center of the dough with finger paste. The dough will not shrink but will be fermented.

6. 

   Step6:Take out the dough and exhaust the air. Divide into 50g small dough. Round the dough and loosen the plastic wrap for 15 minutes.

7. 

   Step7:Relaxed dough. Exhaust shaping. Roll the dough into a long, thick and thin strip. About 20cm. Then roll it flat with a rolling pin.

8. 

   Step8:Then roll the dough up from top to bottom. After shaping, put it neatly on the baking tray. Sprinkle with cheese powder. Make the final fermentation. The temperature is 35 degrees. About 40 minutes. How to judge if the dough is fermented? First, the volume of the fermented dough becomes larger. Dip a little flour with your finger and press the side of the dough gently. After pressing, it will sink. It will not rebound. It is fermented.

9. 

   Step9:Preheat the oven in advance. Heat it up and down to 190 degrees. Bake the middle and lower layers for about 15 minutes.

10. 

    Step10:Cover the bread with tin paper to prevent it from scorching.

11. 

    Step11:Take out the bread after baking. Put it on the cooling rack to cool and then eat it.

12. 

    Step12:The bread is more delicious after one night's storage. The bread was a little bit sweet. It was sprinkled with salty cheese powder. It's also delicious.