Cooking Steps

1. 

   Step1:After oil and salt, knead to expansion stage.

2. 

   Step2:Add the butter that has been softened in advance. Knead in the second gear of the chef until the butter is invisible. Then add salt and knead in the fourth gear.

3. 

   Step3:It can pull out the glove film with toughness, uniformity, holes and no sawtooth after rubbing. This step is very important.

4. 

   Step4:The dough is directly divided into 150 grams each. The extra dough can be made into old noodles. If you make peak toast, it will be directly divided into 6 equal parts.

5. 

   Step5:Roll and relax for 15 minutes. For dough without operation, remember to cover with plastic wrap.

6. 

   Step6:Flatten the dough a little. Roll it up and down from the middle with a rolling pin.

7. 

   Step7:Turn it over. Let out the bubbles gently.

8. 

   Step8:Roll up and cover with plastic wrap and relax for 15 minutes.

9. 

   Step9:Then roll them out separately. Note that the width should not be larger than the toast box.

10. 

    Step10:Roll up. Close down.

11. 

    Step11:The other five dough are also operated.

12. 

    Step12:Put them into the 450 gram toast box mold.

13. 

    Step13:Temperature 35 ℃. Humidity 75% fermentation to 8 points full. Cover.

14. 

    Step14:Preheat the oven at 180 ℃ for 10 minutes in advance. The baking time is 41 minutes. After the baking, open the lid, shake the mould twice gently, release the mould and put it on the air net to cool.

15. 

    Step15:Tear it open the next day. I'm satisfied.

16. 

    Step16:Tear it open again. It's OK.