Cooking Steps

1. 

   Step1:Put all ingredients except butter into the chef. Stir the doug

2. 

   Step2:After kneading to a certain extent, try to stretch the dough. At this time, the dough is not easy to stretch very thin. If you stretch a little thin, you will get many cracks. It's time to add butte

3. 

   Step3:Continue to knead. Knead to the full stag

4. 

   Step4:Cover the dough with plastic wrap for the first fermentation. Room temperature is about one hour.

5. 

   Step5:The water in the dough is 2-3 times the size of the dough. If you poke it with your finger, it will not sink or rebound. That's right.

6. 

   Step6:The dough is divided into three groups. Exhaust and roll respectively. Cover with plastic film and relax for 15-20 minutes.

7. 

   Step7:Take a piece of dough and roll it into a tongue shape. Roll it up from the bottom up. Adjust the direction again. Roll the dough into a long strip as wide as the mold. Roll it up agai

8. 

   Step8:Equidistant in mol

9. 

   Step9:The final fermentation is carried out in a warm place (38 ° C, 85% humidity is the best). The dough is 2-3 times larger than the original size (it is generally required to be 8 / 9 higher than the mold. If it is a flat cover, it is required to be 8 / 8). 9. The oven is preheated. The middle and lower layers are heated up and down. The temperature is 180 ° C. 40 minutes or so

10. 

    Step10:After cooling, slice and seal in time. Or eat with your hands torn.