Cooking Steps

1. 

   Step1:Find a stainless steel basin that can be mixed with noodles. Put butter in it. Melt butter in water. Put sugar, salt, milk powder, flour, egg, warm water and yeast in turn (put yeast last to avoid being scalded). Mix well. Knead into dough. If it's sticky, you can add some dry flour.

2. 

   Step2:The dough is allowed to stand for 35 hours (room temperature has an effect) and fermented to 5 times the size. You can make bread. (use yeast powder for a long time. The noodles are not sour, but they must be fermented well.

3. 

   Step3:Exhaust. Knead the dough. This step is crucial. It's a matter of success or failure. If it's sticky, you can sprinkle some dry flour. It doesn't feel sticky. You can knead the dough. I've seen a video. It's about how to make dough quickly out of the mask. The effect is very good. You can try it. [one fall and four rubs] the dough is raised. It is dropped from a high place into the basin. It is rubbed four times. So many times. Generally 15 minutes. The surface can be out of the film.

4. 

   Step4:Knead the dough and divide it into 10-15 small dough. You can use your imagination to make shape. Generally, roll it thin and roll it in a roll with a rolling pin. Put it in the baking tray. Cover with the cage cloth. Continue the second fermentation for 40 minutes. Double the size.

5. 

   Step5:When the dough is doubled in size, brush the surface with egg yolk or honey. Put it in the oven. Up and down 150 degrees. 20 minutes (need to move in the middle. Keep looking). ① For the first 10 minutes, place the baking tray on the second layer from the top. ② After 10 minutes. Move to the third layer from the top. ③ When the oven time is up, stop for 2 minutes and take out the bread. Every oven is different. This time is just right for my oven. It's crispy outside and soft inside. It's better than the cake shop.