Cooking Steps

1. 

   Step1:Mix the dry ingredients (except butter) with the wet ingredients until the dough is smooth and elastic. Add butter.

2. 

   Step2:Stir until the dough can smooth the mask.

3. 

   Step3:Room temperature 30 ℃. Basic fermentation for 60 minutes.

4. 

   Step4:After fermentation, the dough is divided into 200g / piece.

5. 

   Step5:Air out the dough. Fold it in half.

6. 

   Step6:Roll out the dough.

7. 

   Step7:Roll the dough into a cylinder.

8. 

   Step8:In a 1000g toast mold.

9. 

   Step9:Temperature 30 ℃. Humidity 75%. Ferment for 60 minutes. Ferment until the mold is 8 minutes full. Cover with toast cap.

10. 

    Step10:Put it in the oven and bake for 30 to 40 minutes at 210 ℃ and 200 ℃.