Cooking Steps

1. 

   Step1:All the ingredients of the dough except butter are put into the chef's machine. The amount of milk can be reserved 20g here. When the dough is kneaded to a state without dry powder, consider whether to add it. Prevent the dough from getting too wet. Avoid adding too much powder to adjust. Water content above 70% is the necessary condition for milk roll to be soft and delicious.

2. 

   Step2:Turn on the second gear and knead the dough into a ball. About one minute. Then change the fifth gear and knead the dough to the expansion stage. Large films can be pulled out.

3. 

   Step3:Add the butter and knead for about 58 minutes. Knead the dough out of the glove film.

4. 

   Step4:Put it in the box. Start a fermentation. Keep the temperature below 28 ℃. If the temperature is too high, refrigerated fermentation can be use

5. 

   Step5:Ferment to twice the size. Fingers poke holes and do not reboun

6. 

   Step6:Exhaust. Divide the dough into 9 equal parts. Roll it round. Relax for 10 minutes. Cover with plastic film to prevent the skin from drying

7. 

   Step7:Refrigerate and ferment for about 1 hour. Cover with wet cloth to keep we

8. 

   Step8:Cookies are broken by the blende

9. 

   Step9:Fermented dough. Brush some egg liquid on i

10. 

    Step10:Sprinkle with cookie crumb

11. 

    Step11:Put in the preheated oven. Heat up to 150 ℃ and lower to 170 ℃. Bake for 20 minutes

12. 

    Step12:Take out immediately after bakin

13. 

    Step13:Pour out mol

14. 

    Step14:It can be eaten after being coole

15. 

    Step15:It's great for breakfast with soymil