Cooking Steps

1. 

   Step1:#Old ma

2. 

   Step2:Add the softened butter to the sugar powder. Press and mix well.

3. 

   Step3:Add the broken egg liquid in 23 times. Mix it evenly each time and add the next time.

4. 

   Step4:Sift in the low gluten powder and instant coffee powder. Mix well with a scraper.

5. 

   Step5:Add in the crushed almonds and mix well. Put them in the mounting bag for later use.

6. 

   Step6:Mix all ingredients (including old noodles) except butter in the dough material. Put them into the mixing tank of chef machine (model: eatm7 or Heinz 900). Stir at low speed until there is no dry powder. Turn to 6th gear and knead until the dough becomes smooth and delicate gradually. Add softened butter

7. 

   Step7:In third gear, gradually rub the butter into the dough. Turn gear 67 and continue to knead until the firm translucent film can be pulled out.

8. 

   Step8:Take out the roll. The surface temperature is within 26 degrees.

9. 

   Step9:Ferment to 2-2.5 times of the size. The fingers dip in the powder to poke holes without rebound or collapse. Take out the fermented doug

10. 

    Step10:After gently patting and exhausting, it is divided into 16 small dough. About 63g / dough.

11. 

    Step11:Roll round and cover with plastic wrap for 15 minutes.

12. 

    Step12:Take a loose dough, pat it flat and round it again.

13. 

    Step13:In turn. Set evenly on the baking tray.

14. 

    Step14:Ferment in the environment with temperature of about 32 ℃ and humidity of 75%. When ferment until the fingers press the surface gently, it can rebound slowly.

15. 

    Step15:Squeeze on the ketchup.

16. 

    Step16:Put it into the preheated furnace and bake at 170 ℃ for about 14 minutes.

17. 

    Step17:Come out of the oven. The color is even.