Cooking Steps

1. 

   Step1:[medium production] 1. Mix the yeast and normal temperature water in the medium materials with a hand-held eggbeater. Pour them all into the mixing bowl of KitchenAid cook machine. Then add high gluten flour and salt. Install the upper dough hook. Turn on the second gear of cook machine. Stir for about 34 minutes to make them into a dough. 2. Take out the dough, shape and knead. Cover the dough with plastic film. Room temperature: 28 ℃. After fermentation for about 30 minutes, put it into refrigerator and refrigerate for 5 ℃ for long-term fermentation at low temperature for 15 hours. 3. Take out the Chinese dough that has been fermented for 15 hours. Pull the dough apart to see that it has a filiform structure. That is to say, the fermentation is successful.

2. 

   Step2:[this kind of production] 1. Put the Chinese dough and this kind of material (except cream and butter) into the mixing bowl of KitchenAid cook machine. Install the dough hook and turn on the cook machine 2. Beat for about 4 minutes. Adjust to fourth gear and continue beating for about 4 minutes. Observe that the dough surface appears a little smooth. Add cream and softened butter. Then return to the 2 gear to make the butter and cream blend perfectly with the dough. Finally, transfer to the 4 gear and beat for about 3 minutes. Beat until the dough is completely smooth and pull out the elastic film. The edge of the hole is smooth. The ideal temperature for dough is 26 degrees. 2. Add wet cloth to the mixing bowl at room temperature of 28 ℃ for the first fermentation. About 30 minutes. 3. After the dough is fermented, spread the flour on the chopping board. Divide the dough into four 250g dough. Then roll it. Cover with plastic film and relax for 15 minutes. 4. Roll for the first time. Fold for three times. Let the dough fully exhaust. Cover with plastic film. Keep for about 15 minutes. 5. Roll the dough for the second time. Roll the dough into a tongue shape. Roll up the dough. Put the dough into the toast mold after closing. Carry out the second fermentation under the condition of 3538 degrees. The fermentation time is about 1 hour. Ferment to 8 minutes (the height of the two knuckles of the index finger at the edge of the mold). 6. turn the oven in advance to the upper 160/ and lower the fire 230 to preheat. Cover the toast mold lid and enter the lower part of the oven. Bake for about 2225 minutes. 7. After baking, take it out of the oven, and shake the toast mold gently for demoulding.