Cooking Steps

1. 

   Step1:First of all, take 20 grams of normal temperature liquid from the formula liquid and melt the yeast first. Then put the materials other than butter into the mixing tank. Pour in the yeast water (the yeast can not directly contact with salt and sugar)

2. 

   Step2:First, knead the dough until it can pull out the thick film, then add the softened butter to knead until it can pull out the film.

3. 

   Step3:Take out the dough after kneading. Put it into a large basin and cover with plastic film for room temperature fermentation. Ferment to about 2 times the size. Dip your fingers in flour and insert into the dough. The hole will not rebound or collapse.

4. 

   Step4:Take out the dough and divide it into 6 equal parts. After exhausting, loosen the plastic film of the rolling cover for 15-20 minutes.

5. 

   Step5:Take a loose dough and roll it into a long tongue.

6. 

   Step6:Roll it up and down. Try to roll it up as tight as possible.

7. 

   Step7:Close up and squeeze tightly. Do it all one by one. Cover with plastic wrap to prevent drying. Relax for 15 minutes.

8. 

   Step8:Take a loose dough and roll it open again vertically with a rolling pin. Turn the dough upside down and press the bottom edge for better closing.

9. 

   Step9:Roll up from top to bottom. Close up and squeeze tightly.

10. 

    Step10:Make all the dough. Put it in the toast box.

11. 

    Step11:Put a bowl of hot water in the oven. Put in the toast dough. Make the second fermentation. Ferment to 8 minutes (it takes time to preheat the oven, so about 7 minutes is enough). Take it out, cover it, put it in the preheated oven, middle and lower layer, heat it up and down 180 ℃, bake for 35-38 minutes.

12. 

    Step12:When the toast is out of the oven, immediately open the lid of the toast box, shake the mold, and lay it on the side to cool it.

13. 

    Step13:Finished product.

14. 

    Step14:Finished product.

15. 

    Step15:Finished product.

16. 

    Step16:Finished product.