Cooking Steps

1. 

   Step1:Mix all kinds of Polish materials. Mix well without dry powder. Ferment at room temperature for one hour. Refrigerate for one nigh

2. 

   Step2:The well fermented Polish fermenter is about three times the size. The surface is full of bubbles. The inside is honeycomb

3. 

   Step3:Except butter and salt. All materials, including polish, are put into the chef's noodle barrel. Mix evenly in low gear to form a dough. Adjust the high gear and knead to the expansion stage. The dough can pull out a slightly thick film

4. 

   Step4:Add softened butter and salt. Mix at low level until butter is absorbed. Knead at high level until firm film can be pulled out (film should not be too thin

5. 

   Step5:The temperature of the dough should be controlled at about 26 degrees. I use the time when the room temperature is low in the morning to make dough. Add the Iced Milk. The dough is less than 22 degrees

6. 

   Step6:Make dough. First fermentation at 26 to 28 degrees

7. 

   Step7:The fermented dough is twice the size. It can be checked by dipping dry flour into the hole. The hole does not shrink

8. 

   Step8:Dough pour out. Tap to exhaust and weigh to divid

9. 

   Step9:The dough is divided into six equal parts on average. The roll cover film is relaxed at room temperature for 20 minutes

10. 

    Step10:Loose dough with smooth surface rolling o

11. 

    Step11:Fold inside thir

12. 

    Step12:The other half folds ove

13. 

    Step13:Long from the middle to both side

14. 

    Step14:Roll up from top to bottom. Do all the rolls in tur

15. 

    Step15:Three groups of the same direction into the toast box. In the temperature of 36 to 38 degrees humidity 75% of the environment. Secondary fermentation

16. 

    Step16:Ferment until it is nine minutes full and put it into the oven. Preheat the oven in advance

17. 

    Step17:Preheat the lower layer of the oven. Heat it up to 160 ° C and heat it down to 180 ° C for 35 minutes. Increase the baking time of the Jinbo toast box by 5 minutes. Color the surface and cover it with tin paper (this is my own oven temperature. For reference only

18. 

    Step18:During baking, the rising trend is gratifying. The toast shakes the mold to produce hot air. Put it on the baking net to cool. After cooling, it can be bagged and sealed at room temperature for preservation