Cooking Steps

1. 

   Step1:After all materials except butter are kneaded into a ball, add butter and knead to the expansion stage, that is, the dough is elastic and can pull out the translucent film. It is zigzag when broken by hand.

2. 

   Step2:Put the dough in a bowl. Cover with plastic film for initial fermentation - temperature 27. Humidity 80% to 22.5 times (fermentation temperature can't exceed 38 ℃

3. 

   Step3:Dip the flour with your fingers. Insert it into the bottom of the dough and pull it out. If it doesn't rebound, the fermentation is finished. Divide 70g / piece. Round. Relax 1520 minutes.

4. 

   Step4:Shape each dough into olive shape. Make two rounds. The temperature is 3538 degrees. The humidity is 70%

5. 

   Step5:Baking temperature time - 180 ° 1518 minutes. Out of the oven cool. Warm bagging.