Cooking Steps

1. 

   Step1:Get all the materials read

2. 

   Step2:Except butter. Put all materials in the bucket. Put sugar and salt diagonally. Dig a hole in the middle of flour to put yeast

3. 

   Step3:I use the chef's machine to mix flour. First, I turn the first gear to slow speed and mix flour for a few minutes. Then I turn the flour into three gears to fast speed and mix flour. Until the machine stops automatically (15 minutes). Then I turn the third gear and one more time to mix flour. There are two times of mixing flour (30 minutes)

4. 

   Step4:Add butter when kneading the third time. Continue to open the third gear and the third gear. The same as the last step. And the second time (30 minutes in total

5. 

   Step5:Until fully extended. A total of 4 times and face (one hour) rub out the glove fil

6. 

   Step6:Cover with plastic wrap and ferment in warm place to 22.5 times the siz

7. 

   Step7:Fingers poke the dough. If it doesn't retract or rebound, it will ferment successfully

8. 

   Step8:Put it back in the chef's machine and knead it for another 5 minutes. It's equivalent to exhausting the dough

9. 

   Step9:Divide the dough into three parts. Cover with plastic wrap and wake up for 20 minute

10. 

    Step10:Take a small dough and roll it into a tongue shape

11. 

    Step11:Roll up from the botto

12. 

    Step12:Put it into the mold. Cover with plastic wrap and ferment in the warm place until it is nine minutes ful

13. 

    Step13:Close the lid. Preheat the oven at 165 degrees

14. 

    Step14:Put it in the preheated oven. Let's heat it up and down for 165 degrees. Let's heat it down for 40 minutes (my oven is too hot. The temperature is only for reference. You still need to follow your own oven's temper

15. 

    Step15:Demould when it is hot out of the oven. Slice it after it is cool

16. 

    Step16:Finished product drawin

17. 

    Step17:Take a slic