Cooking Steps

1. 

   Step1:In addition to butter and salt, all dough materials are mixed together and kneaded with butter and salt in the half expansion stage of the flour machine until the film is formed, but not to the extent of glove film. Put a bowl of warm water in the first Xingfa oven to ferment for 30 minutes at 30

2. 

   Step2:Take out the parts. I divided them into twelve equal parts. About 80g. 60-100g dough is OK. Knead the dough and put it on the baking tray, then wake up for 15 minutes for the second tim

3. 

   Step3:During this period, put warm water and edible alkali into anticorrosive container. Melt for standby.

4. 

   Step4:Take out the dough and start to shape it. Roll the rolling pin into an oval shape. Roll it up from top to bottom (especially like Italian flavor and salty bread with Kraft cheese flavor. So I made two. Just roll them up without stuffing

5. 

   Step5:From the middle to both sides, rub a shuttle with a length of about 60 cm, which is thin on both sides of the middle circl

6. 

   Step6:Merge, cross, roll up and form a kin

7. 

   Step7:That's how it's done. The final fermentation lasts for 30 minutes (the same way as above). If you like a more compact taste, you can freeze it without waking up. I have made two batches. One batch has sobered up for 30 minutes. The other batch hasn't sobered up. Put it in the freezer and freeze it for 1-2 hours. Set the brea

8. 

   Step8:Take out the bread. Put on the food gloves (anti-corrosion). Dip the front and back sides with alkaline water for about 10 seconds. Take out the water and put it on the baking tray. Decorate the mouth and sprinkle sea sal

9. 

   Step9:Preheat oven, heat 210 ℃, heat 190 ℃, steam bake for about 18 minutes. Observe the color of the bread in the middle, and cover the tin paper with dark colo

10. 

    Step10:Take it out and let it cool. Two loaves of bread with stuffing. Perfect

11. 

    Step11:I can't wait to eat one when it's hot.