Cooking Steps

1. 

   Step1:This time, we use the hydration method to knead the noodles. In addition to butter, salt and yeast, other materials are poured into the chef's machine or hand kneaded until no dry powder can be seen. It can be sealed and put in the refrigerator to relax for 30 minutes or four or five hours. Red wine can be left 10 can. According to the water absorption of flour appropriate adjustment.

2. 

   Step2:This is the dough state after I put it in the refrigerator and relax for 4 hours. I can pull out the thick film already.

3. 

   Step3:Put the relaxed dough into the chef's machine and knead it at low speed. Put in the butter softened in advance. Knead it at low speed until no butter can be seen. Pour in salt and knead it at high speed.

4. 

   Step4:Rub until you can pull out a thin and strong glove film.

5. 

   Step5:The dough is smooth and put into a container. The first fermentation is carried out at room temperature of 2528 ℃ and humidity of 75%.

6. 

   Step6:Ferment to twice the size. Stick the finger powder into the hole without shrinking or collapsing.

7. 

   Step7:The dough is divided into three equal parts. Fold it in to exhaust.

8. 

   Step8:Roll the plastic wrap for 20 minutes.

9. 

   Step9:Smooth face up, gently pat flat. Roll away the rolling pin slightly from the middle up and down. If it retracts, the relaxation time is not enough. Extend the relaxation time properly.

10. 

    Step10:Turn it upside down and roll it into an oval shape. If there are bubbles, they will be gently discharged.

11. 

    Step11:Fold in the middle.

12. 

    Step12:The other side is also folded in the middle.

13. 

    Step13:Fold both sides in half again. Close up and squeeze tightly.

14. 

    Step14:Put the dough on the baking tray with the smooth side facing up. The temperature is 36 ℃ and the humidity is 80% for the second fermentation. Press the fingers of the dough to slowly rebound.

15. 

    Step15:High gluten flour on the surface scree

16. 

    Step16:Cut the pattern with the blade. Preheat the oven at 200 ℃ for 10 minutes. The baking time is 30 minutes. Cover the tin paper halfway to avoid over coloring until the baking is over.