Cooking Steps

1. 

   Step1:One day ahead of time, Polish seeds are made. Mix the purified water and yeast in Polish materials and let stand for 2 minutes. Add high gluten flour and mix well. Let stand for 30 minutes at room temperature. Refrigerate in the refrigerator. Use the next day. The inner tissue of Polish seeds is honeycomb.

2. 

   Step2:After oil and salt, knead the dough. Pour the liquid materials of the main dough into the cook machine. Reserve about 10 grams of pure milk. Increase or decrease according to the water absorption of the flour.

3. 

   Step3:Pour in Polish and other materials.

4. 

   Step4:Knead to the expansion stage, add the butter softened in advance. Knead at low speed until the butter is completely absorbed. Then knead at high speed.

5. 

   Step5:Rub until you can pull out the tough glove film.

6. 

   Step6:The temperature of the kneaded surface should not exceed 26 ℃.

7. 

   Step7:The dough with smooth surface, temperature of 2528 ℃ and humidity of 75% is used for the first hair awakening.

8. 

   Step8:The dough sticks to the powder and sticks to the hole without collapse or retraction.

9. 

   Step9:Back button.

10. 

    Step10:Divided into four equal parts

11. 

    Step11:Tap the exhaust.

12. 

    Step12:Roll the plastic wrap for 20 minutes.

13. 

    Step13:The second fermentation was carried out in a round shape and transferred to a baking tray with a temperature of 36 ℃ and a humidity of 75%.

14. 

    Step14:The dough with good hair can be slowly rebounded by lightly pressing the surface.

15. 

    Step15:High gluten flour on the surface.

16. 

    Step16:Separate the patterns you like. Preheat the oven at 200 ℃ for 10 minutes in advance. The baking time is 28 minutes. Cover tin paper in the middle of baking to avoid over coloring until the end of baking.