Cooking Steps

1. 

   Step1:First, pour 5g dry yeast into 175g water. Stir the yeast with chopsticks to make it dissolve in wate

2. 

   Step2:Pour in all the high gluten flou

3. 

   Step3:Stir to form a ball. Just stir to form a ball. Put it in a warm and humid place to ferment to 4 times the size (or refrigerate it for fermentation. It takes 14-16h

4. 

   Step4:Fermentation complet

5. 

   Step5:Pour all the ingredients in the main dough except butter into the fermented medium dough (note - if there is a lump of brown sugar, it needs to be crushed in advance

6. 

   Step6:Add softened butter after stirring to primary expansion stag

7. 

   Step7:Continue to knead until the film can be put on the han

8. 

   Step8:After finishing the dough, put it into a large pot. Put it in a warm and moist place for fermentation. About an hou

9. 

   Step9:Fermentation complet

10. 

    Step10:After exhausting the fermented dough, it is divided into four parts. They are respectively rounded and allowed to stand for 20 minutes (a piece of gauze or fresh-keeping film should be covered when they stand to prevent the skin from drying

11. 

    Step11:Take a dough and roll it out. Cut two lines in the middle with a scraper. Do not cut the top. Divide it into three parts

12. 

    Step12:Next, I will braid the three strands of wide noodles with twist braids. Close the end

13. 

    Step13:Make up all four. Put them in the baking tray. Ferment for another 40-45 minutes

14. 

    Step14:Fermentation completed. Put into oven. 170 ° C. 20mi

15. 

    Step15:Baking complet

16. 

    Step16:Finished products

17. 

    Step17:Finished products