Cooking Steps

1. 

   Step1:Add 50g milk powder and sugar to make a paste. Heat on a small fire and stir constantly to make a thick soup.

2. 

   Step2:Add flour, baking powder, yeast and water into the soup. I add more than 100 water. Because it's easy to produce film if it's soft. I beat it with an electric beater until it can stretch the tendon. I knead it on the upper plate of the basin. I'm very sticky every time. I can't help but add flour. Knead it to the extended state. Add butter. Continue to knead it to the fully expanded state. Because the beater has been beaten, I can do it for at most 10 minutes each time. The room temperature will be faster.

3. 

   Step3:Ferment for half an hour. I put it on the heater. It's twice the size of the dough. Take out the basin, knead the noodles and exhaust the air. Cut into small parts, cover with plastic film and relax for 10 minutes. After shaping, put it into the toast box. Put the heating on again and ferment for half an hour until the toast box is eight minutes full. Bake in the preheated oven 180 for 35 minutes. Then put it out of the oven.