Cooking Steps

1. 

   Step1:1. Add all materials except butter into the kneading bucket from wet to dr

2. 

   Step2:2. Use a scraper to mix the flour and liquid first. Start the chef to knead it into a uniform dough

3. 

   Step3:3. Add the softened butter. Continue to start the third gear of the cook machine. Knead to the full expansion stag

4. 

   Step4:4. It can pull out transparent and tough fil

5. 

   Step5:5. Take out the dough and put it into a clean basin. Ferment it to twice the size at 30

6. 

   Step6:6. The fermented dough shall be poked with fingers dipped in flour. The hole shall not collapse or retract

7. 

   Step7:7. Take out the dough and exhaust it. Divide it into three parts. Knead it. Cover with plastic wrap. Wake up for 1520 minutes

8. 

   Step8:8. Take a wake-up dough, roll it up and down, roll it up and down, and roll it into a long tongue

9. 

   Step9:9. Fold left and right sides inwar

10. 

    Step10:10. Lon

11. 

    Step11:11. Roll it up and down. Put it in the toast box

12. 

    Step12:12. Make three in tur

13. 

    Step13:13. Put it into the oven. Develop the fermenter at 38C. Put a bowl of hot water into the oven for two rounds. Because the flour contains whole wheat flour and grains, the second serving time will be longer than that of ordinary toast. It takes about one and a half hours to ferment until 80% of the toast box is full. Take out the toast box. Cover it. Preheat the oven at 170 ℃ for 20 minutes. Bake the lower layer at 170 ℃ for 45 minute

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin