Cooking Steps

1. 

   Step1:Polish seed. Put the whole wheat flour, water and dry yeast together and stir well. Ferment at room temperature for 1 hour. Remember to press the timer. Then refrigerate for 2024 hours. Look at the Polish hair. This is usually prepared the day before.

2. 

   Step2:Put all ingredients (except butter and salt) together with Polish seeds. Stir in the chef's machine for 5 minutes to form a ball, then add salt and butter and stir for 20 minutes. I made a double quantity. I used two 450g toast molds. So I saw the whole eg

3. 

   Step3:Out of the film.

4. 

   Step4:The dough is fermented in a silica gel pad under room temperature for 1 hour. The picture shows the fermented dough. It's 22.5 times bigger.

5. 

   Step5:Take out the dough and put it on the chopping board. Rub the dough round. Wake up for 1015 minutes.

6. 

   Step6:Flatten the dough. After rolling it into an ellipse, gently pull the upper and lower ends into rectangles. The width is the same as the length of the mold.

7. 

   Step7:Roll it up and down. Put it in the mould.

8. 

   Step8:The second fermentation is finished in the oven. Because the oven is a closed space. Put a bowl of hot water in the oven. Ensure 80% humidity. Fermentation time is about 1 hour. When the dough is fermented to the toast dough, shake it like tender tofu. Take it out. Brush on the egg. Preheat the oven to 180 degrees.

9. 

   Step9:Bake at 180 degrees for 30 minutes. Cover with aluminum foil when golden yellow is found. Avoid scorching on it. Toast out. Golden skin. After cold. Cut. Delicate and soft tissue.