Cooking Steps

1. 

   Step1:Water and milk powder mix. Pour all the ingredients (except oil) into the bread bucket. Knead the dough for 15 minutes. Watch the dough roundness in the middle and refuel it, about 6 or 7 minutes later (if you knead the dough by hand, refuel it according to the usual bread kneading procedure. The blogger is a junior lazy person. I don't have very much requirements for the film gluten in the whole dough bag, so I didn't knead the dough completely by hand

2. 

   Step2:After the kneading procedure of the bread machine stops, take out and knead by hand for about 7 or 8 minutes. Let the oil fully absorb and mix. The dough is also softer.?? Yesterday, I felt that the gluten was a little dry and easy to break. I guess the water was a little less. It didn't seem to affect m

3. 

   Step3:Let's put the lid on the bowl and ferment it to 2.5 times. Then take it out and divide it into two parts. Roll it into olive shape. Here, I don't roll it up from the top as usual. I roll it up from both sides of the wide surface. It's about 3 or 40 minutes for the second fermentation. Anyway, I think it's about big enough =

4. 

   Step4:Spray water on the surface of bread, Sift some low flour, make it beautiful, and then cut it obliquely. Should I cut it in the bread?? I understand that it's not deep enough to cut it obliquely on the surface. It doesn't crack after bakin

5. 

   Step5:Preheat the oven. Put it into the oven at 230 ℃ for 30 minutes. Middle and lower layers (I'm a 42L oven). Turn to the middle layer when baking for 20 minutes. If the temperature is too high for coloring, it can be adjusted to 200 ℃

6. 

   Step6:It's just coming out. Tough. Don't cut. Wait for the cool

7. 

   Step7:I put it up for breakfast and it's like thi

8. 

   Step8:Section stick. Ha h