Cooking Steps

1. 

   Step1:Combine the dry flour (flour, milk powder, sugar) together. Oatmeal can be broken and processed. It is OK if it is not beaten. Then the liquid (egg white, milk, yeast, warm hydration) is introduced into the flour. Stir and knead the dough. Then add the butter and continue to knead.

2. 

   Step2:Put the dough into the fermentation bowl at room temperature (30 + temperature) in winter and heat the water in the oven pan. Change to hot water every 20 minutes. Ferment for 12 hours to twice the size, and press a finger hole to ferment.

3. 

   Step3:Divide the once fermented dough into 50g dough. Knead the dough and put it on the edge. Wake up for 20 minutes after finishing all the dough. Make shape. Do whatever you like. I roll the dough into a rectangle and roll it up. Become a long roll.

4. 

   Step4:Put all the dough into the baking tray (spread baking paper or tin paper). Ferment twice. Make it twice as large. Beat the remaining egg yolk evenly. Brush on the dough. (the first time I did it, I didn't ferment it twice, and it didn't color it. So what I got was a bit similar to the French stick. It was crisp and cold when it was hot, and then it was pulled for half a day.

5. 

   Step5:Bake at 150 ° for 35 minutes. Different ovens have different effects. Watch the fire at any time. Avoid baking. When the dough is baked, it will be bright and lustrous.