Cooking Steps

1. 

   Step1:All the materials are poured into the chef's machine. This one doesn't need to be out of the film, and can be rubbed smooth by han

2. 

   Step2:I put it in the first gear for 3 minutes. It's smooth in the third gear for 8 minutes. It's twice as big when I put it in the oven for 28 degrees fermentation. I put it in the oven. I added a bowl of hot water to ferment for 1 hour. I changed the secondary hot water in the middle

3. 

   Step3:Take out the dough that is twice the size of the fermented dough and exhaust. Divide it into 6 equal parts. Knead the round cover and wake up for 510 minutes

4. 

   Step4:Then rub your hands at both ends to weigh the water drop typ

5. 

   Step5:Rub them all together and put them in the baking tra

6. 

   Step6:Oven for secondary fermentation. 37 degrees plus a bowl of hot water twice as large. About 40 minutes.

7. 

   Step7:Spread a thin layer of powder. Cut the edge of the knife. Cut deeper. My cut is shallow. The cracks are not obvious when baking. Cut the butter into small strips and put it into the cutting edge. It will take less than 10g butter

8. 

   Step8:Preheat the oven. 180 ℃ for 25 minutes. The baked bread is often crispy because of butter on the surface and bottom

9. 

   Step9:The tissue is delicate. It's still soft though it doesn't rub out the film