Cooking Steps

1. 

   Step1:1. After the oil method knead the face (all materials except butter are poured into the basin to knead the face. Add water slowly, because the water absorption of the flour is different, so as not to be too thin). 2. The dough is kneaded smooth and clean until it is not too touching. Knead it by hand for about 45 minutes. Knead it by kneading machine for about 30 minutes. To reach the expansion stage, you can use your hands to stretch out the nearly translucent skin. 3. Add the softened butter and knead until the butter is absorbed into the dough. Cover the dough and ferment for 1 hour. Don't overferment. 4. Suitable for fermentation above 28 ℃. Natural fermentation in summer. Open the oven up and down 35 ℃ when the weather is cold. 5. The fermented dough is twice the size of the original dough. 6. Dip your fingers in flour and poke a hole in the dough. If the hole doesn't rebound or sink, it will be fermented.

2. 

   Step2:6. After fermentation, evenly divide the dough into 12 parts and wake up for 20 minutes. 7. Take a small dough and press it into a circle by hand. Then roll it three times from the top and fold it three times from the bottom. 8. Roll the dough like a 'dough stick' into a 20cm long duck tongue skin with a rolling pin. Roll it from the wide end to the tail and knead it. Put all 12 into the baking tray and ferment for 50 minutes.

3. 

   Step3:Brush the surface of the fermented bread with egg liquid (sprinkle with white sesame). Preheat the middle layer for 15 minutes at 190 ℃.

4. 

   Step4:With coffee, cut and spread jam (sweet flavor) or a piece of cheese and ham (salty flavor) can be eaten while it's hot.

5. 

   Step5:Bread takes a long time from kneading to fermentation. You must have enough patience and enjoy the process.

6. 

   Step6:Freshly baked bread.

7. 

   Step7:It's like a slice. It's fluffy and chewy.