Cooking Steps

1. 

   Step1:Knead the flour with water - pour the flour into the operation table. Dig a hole in the middle of the flour. Add the sugar and milk powder. After pouring in the water, slowly knead the water powder. Knead the flour into a ball, put it into a container, cover the plastic film, and refrigerate it overnight.

2. 

   Step2:Add the yeast to the water, stir and melt. Leave to stand.

3. 

   Step3:Take out the frozen dough. Put it into the kneading basin and pour in yeast water. Start kneading.

4. 

   Step4:Knead the dough until the water is almost absorbed, then add softened butter and salt. Continue kneading.

5. 

   Step5:Knead the dough until it can pull out the tough film.

6. 

   Step6:Put the dough into a container, cover with plastic film, and ferment it to 22.5 times of the size.

7. 

   Step7:The fermented dough is divided into 55g small dough after slightly exhausting the air. After the dough is rounded, put the bag on the back cover and let it rest for 15 minutes.

8. 

   Step8:Take the dough. Tap it with a hollow palm and use a rolling pin to roll it up and down from the middle to form an oval dough. The thickness is about 0.5cm. After the dough is turned over, flatten the bottom. Sprinkle some honey beans and roll it up from the top to the bottom. Pinch the necks and both sides. Make the dough into a short stick shape.

9. 

   Step9:Put the bread embryo into the mini hot dog mold of the kitchen. The second fermentation is about twice the size in the warm and humid environment.

10. 

    Step10:Use the fermentation time to make the Mexican puff - mix all the puff materials together, mix them evenly, and put them into the flower mounting bag for standby.

11. 

    Step11:Squeeze the pastry on the surface of the fermented embryo.

12. 

    Step12:Cossco750a intelligent oven. Preheat the bread 180 degrees ahead of time. Put the bread in the middle layer. Bake for about 16 minutes. After baking, the bread immediately comes out of the oven and leaves the mold to cool.