Cooking Steps

1. 

   Step1:Put all bread materials except butter into the cook's barrel in the order of liquid first and then powder.

2. 

   Step2:Start the chef. Start kneading. About 1315 minutes later. Check the dough. Put butter into the dough when it has tough holes and serrations.

3. 

   Step3:Continue kneading until the dough reaches the expansion stage.

4. 

   Step4:The dough is round. Put it in the basin. Cover with the plastic wrap. Make two rounds at room temperature of 26 degrees. The time is about 40 minutes.

5. 

   Step5:The hand is inserted into the dough. The hole does not collapse and does not retract. It is navel shaped.

6. 

   Step6:Evenly divide the dough into 6 parts after patting and exhausting. Relax the fresh-keeping film under room temperature for 20 minutes.

7. 

   Step7:Take a small portion of dough, roll it into an oval shape, turn it upside down, turn it 90 degrees, and press the bottom flat.

8. 

   Step8:Tighten the joint. Otherwise, it will crack during fermentation and baking.

9. 

   Step9:Put the dough in the baking tray.

10. 

    Step10:Start the fermentation tank. The temperature is 35 ℃, the humidity is 80 ℃, and the time is 3035 minutes.

11. 

    Step11:Lightly press the surface of the fermented bread embryo. The sunken bread will rebound slowly.

12. 

    Step12:Preheat the oven 180 degrees. Heat up and down for 1520 minutes. Pay attention to coloring. Cover with tin foil.

13. 

    Step13:Take out the bread germ and put it on the air rack to cool.

14. 

    Step14:Cut the loaf in the middle. But don't cut it.

15. 

    Step15:Whipped cream with sugar until it is mounted. Put it into the mounting bag with 8 teeth mounting mouth. Squeeze the cream.