Cooking Steps

1. 

   Step1:I usually use 25g of bread flour and 25g of water and 1g of yeast to ferment at room temperature for about three or four hours, just peel away the beehive tissue and smell of wine. Sugar, cake powder, salt, milk powder, bread powder and high sugar resistant dry yeast are put into the bread barre

2. 

   Step2:Turn on the kneading procedure of the bread machine, add butter 20 minutes later and turn on the second kneading procedure 20 minutes late

3. 

   Step3:There will be more liquid in my prescription. It's good to get out of the film. It's not for making toast. You can't use glove film. But I want to get out of the film to be happy

4. 

   Step4:Put on the lid and ferment for about an hour. Now the temperature is low. It's like 40 minutes in summer. Fermented dough. Dip your fingers in flour and poke a hole in the dough. Just shrink it slightl

5. 

   Step5:Spread the flour on the kneading pad. Put the kneaded dough on it and pat it to exhaust. If there is any bubble, pinch it off

6. 

   Step6:It is divided into four equal parts of small dough. Cover the plastic bag and relax for about 10 minutes

7. 

   Step7:Roll the dough into water drop

8. 

   Step8:Roll it open like this. Roll the horn as long as you can, and then roll it up

9. 

   Step9:Roll it up and put it on the baking tray paved with oil paper. Put it in the oven for 28 degrees. 75% humidity and ferment for about an hour. It's twice as big as the actual state. Touch your finger lightly with flour and it will rebound slightly. Take it out. Preheat the oven for 10 minutes and 180 degrees

10. 

    Step10:Brush the mayonnaise. Put the homemade salad dressing into the oven and bake it 180 degrees for 1520 minutes. Brush the salad dressing again when it's about 13 minutes.

11. 

    Step11:When it's done, take it out and shake it twice. Shake off the heat. Prevent the bread from shrinking