Cooking Steps

1. 

   Step1:Blanching - mix high gluten flour, sugar and salt evenly, add boiling water and blanch them into a ball. Cool them for standby (put them in the refrigerator for preservation). I use them overnigh

2. 

   Step2:Mix the main dough with materials other than butter (I use a kneading machine

3. 

   Step3:Knead until the dough pulls out the thick fil

4. 

   Step4:Add room temperature softened butte

5. 

   Step5:Knead until the dough is smooth. The film can be pulled ou

6. 

   Step6:Roll dough. Cover with plastic wrap. Refrigerate for 30 minutes (fresh

7. 

   Step7:Divide the dough into 3 parts, about 170g / piece, take up the long strips, put them in the fresh-keeping bags and separate them. Refrigerate for 30 minutes (keeping fresh

8. 

   Step8:Take a dough and roll it gently. Roll it as long as possible

9. 

   Step9:Roll up gently from top to bottom. More layers of volum

10. 

    Step10:Roll it up and put it in the toast bo

11. 

    Step11:Put it in a warm and moist place to wake up. I'll adjust the oven temperature to about 38C. Put a basin of hot water at the bottom. Wake up to 8 minutes full. I'll cover it for about 70 minutes. Put the oven on fire at 170 ℃ and on fire at 165 ℃. Preheat it for 10 minutes and bake it for 35 minutes (the oven temperature is adjusted according to the degree of heat in the oven in my home

12. 

    Step12:Directly demoulding and cooling after bakin

13. 

    Step13:Yogurt toast is finished. It's good to eat it directly. Or add jam or make a sandwich

14. 

    Step14:It's good to make a purple potato sandwich before you finis