Cooking Steps

1. 

   Step1:All the bread materials except butter are mixed together. After kneading into a ball, take out the operating table and knead. Do not use all water to dissolve yeast. Do not add all water at once. Increase or decrease the dough according to the actual situation. If the dough is too sticky, you can use a scraper to knead it. The dough is becoming less sticky.

2. 

   Step2:Knead the dough until smooth. After kneading to a certain extent, try to pull the dough apart. At this time, dough is not easy to pull very thin. If you pull a little thin, it will be pulled out of the hole. Now you can add butter.

3. 

   Step3:Add butter that has softened. Just add the butter. The dough will be very sticky. Patiently rub the butter into the dough to make the dough and butter completely blend.

4. 

   Step4:Continue to knead. Knead to the expansion stage. That is to say, the dough can form a thin film. But the film is not very tough. It is easy to crack. The broken hole is in an irregular shape, not a smooth circle. Make most of the sweet and conditioned bread. At this stage, you can stop kneading.

5. 

   Step5:Round the dough. Cover with plastic wrap for the first fermentation. The fermentation time depends on the room temperature. Generally, the room temperature is 28 ° and the fermentation time is about 1 hour. Cold weather can turn on the fermentation function of the oven. Ferment in the oven.

6. 

   Step6:Ferment the dough to 22.5 times its original size. Dip your fingers in the flour and poke a hole in the top of the dough. The hole will neither collapse nor shrink. The fermentation is finished.

7. 

   Step7:Press and exhaust the fermented dough, divide it, knead it and let it stand for 15 minutes at room temperature.

8. 

   Step8:Brush the mold with oil. Of course. The mold is not sticky and can not be brushed.

9. 

   Step9:Flatten the dough. Put in the peas. Squeeze tightly.

10. 

    Step10:Put the dough in the mould and arrange it.

11. 

    Step11:Second fermentation. Cover the mould with plastic film. Put a pot of hot water under it. Close the oven for fermentation. In winter, you can also turn on the fermentation function of the oven.

12. 

    Step12:Ferment to twice the size of the dough. Take out the oven. Brush the dough lightly with the whole egg mixture. If you don't like it, you don't need to brush it. The bread with the egg liquid will have a brighter skin. Oven 165 degrees. Heat up and down.

13. 

    Step13:The oven is on fire. 165 degrees. Place the bread in the oven and bake for 25 minutes. It's almost colored in the middle of the way. Hurry to cover i

14. 

    Step14:

15. 

    Step15: