Cooking Steps

1. 

   Step1:In addition to milk. The rest are put in the cook machine. 1. Slowly add milk. About 1 minute molding. Turn to the third gear. 5 minutes later, the tendon appears. (add softened butter. Third gear. 9 minutes). Fermentation for 1 hour. Twice the size. The dough doesn't retract when it's poked.

2. 

   Step2:Take out the exhaust. Press the exhaust. Relax for 10 minutes. Light rolling does not retract the dough, indicating that the relaxation is enough. Roll and reshape - divide into three dosage forms. Gently roll open the skin. Roll 1.5 times. Relax for 510 minutes. Roll the roll two times. Roll the dough long. Turn over. Turn the face and adjust the leather into inverted trapezoid. Short bottom 8. long bottom 10. face 2025 long. Use four fingers of each hand to roll up the dough from top to bottom. Press each circle lightly on the dough. Especially, press the bottom of the last circle tightly.

3. 

   Step3:The second fermentation is twice the size. The toast box is 78% full. Press the dough with your hand. Lift your hand. The indentation will rebound slowly. About 40 minutes.

4. 

   Step4:Heat up and down for 180 °. 35 minutes. 320 grams of flour. Make 520 grams. 1.6x. Cracking is because there is no oil. White is because there is no sugar. It can't be colored.