Cooking Steps

1. 

   Step1:Put all materials except butter into the barrel of the bread machine. Knead until the thick film is reached, then add butter. Then knead to the full state. After kneading, take out the roll. Then cover with plastic film. Let it relax for 50 minutes in the warm place of 28 degrees.

2. 

   Step2:Take out the exhaust after loosening. Divide it into three parts on average.

3. 

   Step3:Roll the lid and relax for 1520 minutes.

4. 

   Step4:Then take a loose dough and roll it into an oval shape with a rolling pin.

5. 

   Step5:Flip.

6. 

   Step6:Roll up.

7. 

   Step7:Three in turn. Continue to relax for 1520 minutes.

8. 

   Step8:After relaxing, take a dough and roll it again. Growth oval.

9. 

   Step9:Roll ove

10. 

    Step10:Roll 22.5 turns.

11. 

    Step11:Press the bottom edge thin. Pay attention to the pinch.

12. 

    Step12:Do well in turn. Pour into the toast. Put it in a warm and humid place about 38 degrees for final fermentation. I ferment directly in the oven. Put a bowl of warm water at the bottom of the oven.

13. 

    Step13:When the dough is 8 or 9 minutes full, press the dough with your fingers and slowly rebound, that is, the fermentation is completed.

14. 

    Step14:Then put it into the preheated oven. Heat up and down the middle and lower layers. Bake at 180 ℃ for about 40 minutes. When the color is satisfactory, the tin paper shall be covered in time to avoid over baking.

15. 

    Step15:Demould as soon as it's out of the oven. Put the grill to cool. Then seal it.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin