Cooking Steps

1. 

   Step1:All materials except butter red koji are mixed and kneaded until the extension is close to the completion stage (yeast shall not contact with salt and sugar directly). Add butter and knead until the completion stag

2. 

   Step2:Divide the dough into two parts. Mix the red koji powder with a spoon of water. Take one part of the dough and add the red koji liquid to mix. Carry out basic fermentation.

3. 

   Step3:After the basic fermentation is completed, let the air out and relax for 20 minutes. Roll the two dough into a rectangle. Roll the red dough a little shorter. Spread the red dough on the white one and roll it up from top to bottom.

4. 

   Step4:Send to the mold for two times until it is eight minutes ful

5. 

   Step5:Bake the lower and middle layers of the oven at 180 degrees for about 35 minutes. Release the oven and cool it on the drying net.

6. 

   Step6:This recipe 450g toast mold is available, but it will be quite straight. It is not recommended to cover it. All raw materials to be capped multiplied by 0.