Cooking Steps

1. 

   Step1:Soup - mix 20g high powder and 100g drinking water. Mix well with egg. Turn on the minimum heat and keep stirring.

2. 

   Step2:It is measured with a special liquid thermometer. When it reaches 65 degrees, it will leave the fire. At this moment, the batter is thick and translucent. Cover with plastic wrap and let cool.

3. 

   Step3:Mix the milk and brown sugar first. Melt the brown sugar so that it doesn't agglomerate. Then all the materials of the main dough (except sea salt) are poured into the mixing barrel of the bread machine. The high gluten flour is screened first. Dig 60 g of batter into the soup.

4. 

   Step4:Start two 15 minute kneading procedures. Knead for 30 minutes and pour in the sea salt.

5. 

   Step5:Knead for a few minutes. Check the dough. It can pull out a film. The hole is not smooth. This state is OK. Because there is whole wheat flour, it is difficult to knead it completely out of the film.

6. 

   Step6:Because it's summer. The room temperature is 29 degrees. It's directly left in the mixing barrel for the first fermentation. Cover it with a wet kitchen paper. (the toaster is off at the moment

7. 

   Step7:After fermentation for 40 minutes, it swelled twice. The fingers were pasted with flour. A small hole was pressed. There was no obvious shrinkage at the hole. The first hair was finished.

8. 

   Step8:Take out the dough. Use the silica gel scraper to divide it into 3 equal parts. Cut the dough as little as possible. There is no need to tangle the difference of several grams. Then roll. Cover with plastic wrap. Let stand for 15 minutes.

9. 

   Step9:A relaxed state. A lively dough^_ ^

10. 

    Step10:Take one. Flatten the palm. Roll it into an ellipse. Turn it over.

11. 

    Step11:After turning over, compact the bottom. At this time, you can spread some nuts on it.

12. 

    Step12:Roll it up from top to bottom. The bottom can fit the flattened place

13. 

    Step13:The three are rolled up respectively, with the closing facing down and placed in the mould.

14. 

    Step14:Two fermentation. Put it in the oven. Put a cup of hot water next to it. It took 50 minutes. It was twice as big.

15. 

    Step15:Take out the mold. Preheat the oven and heat it up and down 180 degrees. At this time, you can brush a layer of egg liquid to increase the color.

16. 

    Step16:Middle layer. Bake for 30 minutes. After the first 10 minutes, tin paper can be added as the case may be to avoid too deep coloring. Take it out with a tink. Raise the mould and shake it. Let the hot air radiate instantly.

17. 

    Step17:Pour out the drying stand. It's soft. Be careful.

18. 

    Step18:Air conditioner is on in the room. It will cool down to palm temperature in half an hour. Tear it

19. 

    Step19:Close u