Cooking Steps

1. 

   Step1:Prepare food. Take out natural yeast and return to room temperatur

2. 

   Step2:Melt the malt essence with water, add water, syrup and tear small pieces of natural yeast seeds.

3. 

   Step3:Add flou

4. 

   Step4:Knead into dry powder. Add yeast. Refrigerate for 30 minute

5. 

   Step5:Use gear 2 to knead out a little fascia. Add salt. Stir at high spee

6. 

   Step6:Take it out and knead it. Put it into the fermentation plate. The humidity of the fermentation tank is 28 degrees and 75 degrees.

7. 

   Step7:30 minutes later, take out three fold. Knead and put into the fermentation plate. Fermentation for 30 minute

8. 

   Step8:Fermentation in good conditio

9. 

   Step9:Exhaust. Split 200 grams on

10. 

    Step10:Roll into a roll. Tighten the neck

11. 

    Step11:Put it on the fermentation plate. Wake up for 20 minute

12. 

    Step12:Take out the exhaust. Roll out the long strip. It's about 25cm long. Roll it into a long stick shape. Tighten the mouth.

13. 

    Step13:Separate with fermented clot

14. 

    Step14:Put the fermenter at 30 ℃. 75 humidity. Ferment to twice the size. About 40-50 minute

15. 

    Step15:Cu

16. 

    Step16:Squeeze on the melted butter. If you can spray steam, you can leave the butter alone

17. 

    Step17:Preheat the oven in advance. Put it in the middle layer at 220 degrees. Bake for 22 minute

18. 

    Step18:The opening is beautiful. The skin is also crisp.