Cooking Steps

1. 

   Step1:Prepare ingredients and portion

2. 

   Step2:Put all ingredients except red koji powder into the bread bucket. Start the dough mixing function of the bread machine. Time setting: 20 minute

3. 

   Step3:Knead the dough and take it out. Divide it into two parts according to the proportion of 3-2. Add red koji powder into the small portion of dough and knead until smooth. Keep the large one in its original color. Cover with plastic wrap and relax for 10 minute

4. 

   Step4:Take the white dough and gently press off the bubbles. Roll the dough 25 cm long, 15 cm wide and 1 cm thick

5. 

   Step5:The same operation for red koji dough. The size is close to that of white dough, but not larger than that of white dough

6. 

   Step6:Put the white dough on the top of the bottom. Put the red koji dough on. A small amount of water can be applied between the two dough. Let them closely fit togethe

7. 

   Step7:The dough rolled up from the bottom. Close the mouth tightly and put it dow

8. 

   Step8:Put the dough in the patterned toast mold. If there is no patterned toast, you can change it into a common one

9. 

   Step9:Put the mold in the oven or in a warm place and ferment until it's full.

10. 

    Step10:Flower shaped toast is fermented into fat dough.

11. 

    Step11:Preheat the oven to 145 degrees. Lower the oven to 175 degrees for 10 minutes. Buckle up the patterned toast mold and put it into the oven. Set the temperature to 145 ° C and the temperature to 175 ° C. bake for 30 minute

12. 

    Step12:Take out the toast and shake the mold twice. Slice the toast when it's warm to the touch or put it in a fresh-keeping bag. It is not recommended to put it in the refrigerator. It will accelerate the aging of brea

13. 

    Step13:2 roll 1. One time fermentation, time saving and labor saving