Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Pour Jinshan Japanese toast powder and milk powder into the cook's barrel. Dig a hole in the middle of the flour and put yeast powder. Pour salt and sugar on both sides of the cook's barrel

3. 

   Step3:Pour in milk and eggs. It is recommended to reserve 10 grams of liquid. Because the water absorption of each flour is different. It is not enough to add

4. 

   Step4:Start kneading. No dry powder can be seen when kneading. It can pull out a strong thick film. Add butter and continue kneading until it can pull out a strong and transparent glove film

5. 

   Step5:Transfer the dough to the chopping board. No need to ferment. No need to roll. Directly divide the dough into 4 pieces. Sort it out a little. Cover the dough with plastic film to prevent air drying

6. 

   Step6:Take a dough. No need to relax. Roll it directly from the middle to both ends with a rolling pin. It's about 30 cm long

7. 

   Step7:No need to turn over. Roll directly from top to bottom. When rolling, the strength should be even. 4 rolls in turn. Cover with plastic film to prevent air drying

8. 

   Step8:Take a dough. No need to relax. Roll it directly from the middle to both ends with a rolling pin. It's about 30 cm long

9. 

   Step9:No need to turn over. Roll directly from top to bottom. When rolling, the strength should be even. 4 rolls in turn. Cover with plastic film to prevent air drying

10. 

    Step10:Put it into mini toast box in two groups. Put it into the fermentation box with temperature of 35 ℃ and humidity of 75 ℃. Put it into the oven without the cover of the fermentation box. Put a bowl of warm water to increase its humidity. Ferment to 9 minutes full

11. 

    Step11:Put into the preheated 160 degree oven. Bake for 20-25 minute

12. 

    Step12:Soft and sweet toast is finishe

13. 

    Step13:Finished product drawin