Cooking Steps

1. 

   Step1:Put all materials except butter into a basi

2. 

   Step2:The post oil method is used here. Use chopsticks to mix the materials in the basin to a sticky state. Then pour it on the kneading panel and knead it until it can produce a slightly thick film. Then add the softened butter. Continue to knead until it can pull out the film. Here, touch the surface with both hands and don't take photo

3. 

   Step3:Try to take out a piece of dough. Pull out the mask and have a look. Toast has a high demand for the mask. Only when the dough is well kneaded can the toast taste good

4. 

   Step4:The dough after kneading is put in a basin for the first fermentation

5. 

   Step5:Ferment to twice the size

6. 

   Step6:Exhaust the dough and evenly divide it into six small dough groups. Round the dough and cover with plastic wrap, and let it stand for 15 minutes

7. 

   Step7:Take out a small dough and roll it out after exhausting

8. 

   Step8:Roll up

9. 

   Step9:Open again

10. 

    Step10:Roll it up again. It's about the width of the toast box

11. 

    Step11:In groups of three, put them in a toast box for final fermentation

12. 

    Step12:It's eight minutes full. Now it's hot. Room temperature fermentation can also produce very good

13. 

    Step13:Brush the egg liquid. If you make the capped toast, you don't need to brush the egg liquid any more

14. 

    Step14:Preheat the oven at 155 degrees. Lower layer. 35 minutes. I'm the tin paper for 15 minutes or so. The temperature of each oven is different. It can be adjusted according to the temper of the ove

15. 

    Step15:The toast with full milk flavor can be eaten. Make it two at a time. Finish it two days at a time. Put the other one in the refrigerator for freezing. Take it out when you want to eat and soften it.