Cooking Steps

1. 

   Step1:First, put butter in a fresh-keeping bag, roll it into thin slices and refrigerate it for standb

2. 

   Step2:Remove butter. Wet and dry all materials and put them into the bread bucket. Turn on the mixing function and stir

3. 

   Step3:Stir into smooth dough, add softened butter and continue beatin

4. 

   Step4:Whisk until the butter is well blended. Remove the thick hand film. Do not need to hit the thin hand film with 10 tendons

5. 

   Step5:Take it out and finish it. Put it on a baking tray, pat it flat and cover it with plastic wrap. Refrigerate it for 30 minutes

6. 

   Step6:Take out the frozen dough and roll it out. Put on the frozen butter slices

7. 

   Step7:Wrap it up. I roll it too wide. Roll the dough according to the size of the butter slice.

8. 

   Step8:Gently roll from the middle to both end

9. 

   Step9:Fold up as shown in Fig. 3 /

10. 

    Step10:Fold in half again. Refrigerate for 30 minute

11. 

    Step11:Freezing time to take out. Gently roll ope

12. 

    Step12:Three fol

13. 

    Step13:Roll it out a little. Keep it in three equal parts

14. 

    Step14:Braiding. Closing and pressin

15. 

    Step15:Put it in the toast box. Cover with plastic film. Ferment it to 8 minutes full at a temperature below 28 ℃ (if the temperature is too high, the butter will melt and overflow

16. 

    Step16:The fermented dough. Cover the top of the toast box. Put it into the preheated oven. The middle and lower layers. 220 degrees up and down. Bake for about 30 minutes. It depends on your own oven temper. Judge whether it's cooked or not. Look at the bottom hole of the toast box. The color of the toast is golden.

17. 

    Step17:The taste is just coming out of the oven. It is crisp outside and tender inside. It is super delicious. After cold, it is sealed and preserved. It has a soft taste and rich milk flavor.