Cooking Steps

1. 

   Step1:Prepare materials.

2. 

   Step2:Pour the liquid material into the cook machine. Reserve 10 grams of pure milk.

3. 

   Step3:Then pour the flour, milk powder and sugar into the chef's machine. Tear the hot seeds into small pieces and put them into the chef's machine.

4. 

   Step4:Knead until you can't see the dry powder.

5. 

   Step5:Put it in the fresh-keeping box, seal it and refrigerate it for half an hour and two hours.

6. 

   Step6:Salt free butter softens in advance until the fingers can be pressed down easily.

7. 

   Step7:This is the dough state that I relaxed for nearly two hours.

8. 

   Step8:Mix the fresh yeast with the reserved pure milk.

9. 

   Step9:Put the yeast solution and dough into the cook's machine and knead them evenly at low speed. Then put the butter in. Knead until the butter is completely absorbed. Put the salt in. Turn to high speed kneading.

10. 

    Step10:The wall cylinder shall be cleaned in time during the kneading process.

11. 

    Step11:Rub until you can pull out a thin and strong glove film.

12. 

    Step12:Spreading, temperature 2528 ℃, humidity 75% for basic fermentation.

13. 

    Step13:When the hair is twice the size, the fermentation is completed if the finger stick powder does not shrink or collapse.

14. 

    Step14:Turn the dough upside down. Tap for air.

15. 

    Step15:Divided into 9 equal parts.

16. 

    Step16:Roll and relax for 15 minutes.

17. 

    Step17:Roll it into a cylinder.

18. 

    Step18:Slightly flattened.

19. 

    Step19:Insert the stick.

20. 

    Step20:Put it in the baking tray. If the baking tray is not sticky, it needs to be padded with oil paper in advance.

21. 

    Step21:The temperature is 36 ℃. The humidity is 75% and the fermentation is twice as large. Press the finger gently to rebound slowly.

22. 

    Step22:Brush the surface with pure milk.

23. 

    Step23:Put on the pumpkin seeds.

24. 

    Step24:Preheat the oven at a temperature of 180 degrees. Bake for 20 minutes. Cover tin paper in the middle of the oven. After baking, cool it and store it in a sealed manner. If it is stored at room temperature, eat it in three days. If it is not finished, refrigerate it.