Cooking Steps

1. 

   Step1:The yeast in the Chinese dough is melted with milk and kneaded with other Chinese ingredients. Put it into the fermentation tank or room temperature fermentation. No matter which way, it must be 3 times as big. It will take about 12 hours.

2. 

   Step2:The fermented dough is broken into small pieces. Knead with all the ingredients except butter in the main dough to the expansion stage of hand membrane . In the beginning, the dough will be quite sticky. You will seriously doubt whether to add flour. Why there is no flour problem in the main dough formula. But don't lose heart. Move the dough to a smooth surface. Just like rubbing clothes. You can also drop the dough 100 times from a high place. As long as you keep rubbing for 20 minutes, you can watch TV or something. It will make the dough completely smooth and soft without sticking your hands. Stick to the surface and reach the level of hand film. Finally, add butter and knead until complete.

3. 

   Step3:Put the dough into a steel basin. Cover the basin with a plastic film. Let it rest for 30 minutes. Take it out and divide it into three parts on average. Roll each piece into the oval shape of the ox tongue. Roll it up and down. Roll it up and down again in one direction. Roll it up again. Repeat for three times. Roll it up for the last time. The three dough will be put into the toast mould in turn.

4. 

   Step4:Put it into the fermentation tank without cover. After 23 hours, send it to the full height of 8 minutes. Brush the egg liquid on the surface. It must not ferment until the lid is full. Over fermenting also can't form the effect of tearing into pieces by hand. There will be too many cavities. In the oven, eight minutes full will continue to grow to very full. Against the top cover, form a brick shaped toast.

5. 

   Step5:Preheat the oven to 180 degrees. Put the toast in the bottom grid. Cover the toast. Bake at 180 degrees for 40 minutes.

6. 

   Step6:Remove the mold while it is hot after it is out of the oven, and put it into a fresh-keeping bag. It's soft to eat in a few days. Although Hokkaido without food additives and milk powder is not as fragrant as the store bought, health is the most important thing. Sliced to make a variety of hamburgers or toast are great. Add all kinds of colored powder into the main dough, or braid into it. It can create all kinds of shapes.