Cooking Steps

1. 

   Step1:Production liquid. Take a small spoon of yeast, pour into 170g milk and stir until melted. Then pour the milk and 15g white granulated sugar into 150g high powder. Mix until there is no powder.

2. 

   Step2:The liquid seed container is covered with wet cloth or fresh-keeping film. At room temperature, it is fermented to twice the size. The surface is honeycomb.

3. 

   Step3:Add the remaining 120g of high gluten flour, 20g of sugar, 0.25tbsp of salt and a piece of egg white into the liquid seed and knead it into a rough dough.

4. 

   Step4:Continue to knead the dough until the rough and incomplete film can be pulled out. Add butter. Continue to knead until the film can be pulled out.

5. 

   Step5:Cover the dough with a damp cloth or plastic wrap. Wake up to twice the size at room temperature.

6. 

   Step6:Xingfa good dough is kneaded, pressed and vented. It is divided into equal sized 3 points. Relax for ten minutes.

7. 

   Step7:Knead the dough evenly, flatten it, roll it into a tongue shape, roll it up from one end, close it and put it in the toast mold. Deal with the remaining two dough in turn.

8. 

   Step8:Toast dough ferments again. Wake up to the eighth size of the mold. Cover the mold.

9. 

   Step9:Preheat the oven at 190 ° and bake in the middle layer for about 30 minutes. Take out the toasted toast, put it on the net rack to cool, and then put it into the fresh-keeping bag for storage at room temperature.