Cooking Steps

1. 

   Step1:All materials are well mixed except butte

2. 

   Step2:Cook machine knead to this state for about 20 minutes. Add butte

3. 

   Step3:Continue to knead for about 15 minutes to knead out the glove fil

4. 

   Step4:Take out the dough and divide it into two pieces (add 15g chocolate cocoa powder into one piece and knead it for a few minutes to mix the color). Take it out and put it in the oiled basin to wait for fermentation for more than one hour in summer and more than two hours in winter

5. 

   Step5:The fermented dough is pressed by hand to exhaust

6. 

   Step6:Overlap 2 dough piece

7. 

   Step7:Gently roll up from one en

8. 

   Step8:Put in the toast mold and ferment twice until it is 9 minutes full. Preheat 200 ℃ in advance in the oven. Toast about 180 ℃, 50 minute

9. 

   Step9:Shake and exhaust immediately when you come out of the oven. Pour out the toast and put it on the side of the air rack to cool it

10. 

    Step10:Please don't rush to eat the toast just out of the oven. It's better to cut it after it's cool