Cooking Steps

1. 

   Step1:Take photos of materials. Soften butter at room temperature, 30g salt, 3G sugar, 30g egg, medium high gluten flour, 300g milk, 160g (flour has different water absorption. You can float up and down 510. But my dough is already wet, so it's not recommended to add more. Otherwise, kneading will be more painful) yeast, 3G day cold yeast, with low activity, can be added to 4

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   Step2:Sift the flour and add it to the cook's basin. Add sugar and salt and mix well with a rubber scraper

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   Step3:Add 3740 minutes of milk to the yeast for five minutes to activate the.1. to check the activity of the yeast. Yeast activity is good. It will produce rich foam. If it fails, there will be no or little foam production. It is impossible to make the 2. activated yeast of the successful bread. The fermentation speed will be quicker later, and the mixing with other powder will be more uniform. If you don't have a thermometer, try it similar to the hand temperature. The temperature should not be too high. It will burn the yeast to deat

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   Step4:Five minutes later, the yeast milk foam is very rich. Egg break. Mix and homogenate. My yeast is very good. It can see that the foam is very rich. Usually it is placed in a sealed box and placed in the fridge for storage.

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   Step5:Add the egg milk yeast solution to the powder. The cook machine starts at a low speed. After two minutes, there is no powder, and then starts at a medium high speed for about eight minutes

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   Step6:Take a small piece of dough and stretch it by hand. When the dough can form a transparent film, but the film strength is average. After the dough is pierced by hand, the edge of the break is irregular. At this time, the dough is in the expansion stage. Knead to the expansion stage and add butter. It will be very oily when it is first added. But the chef can absorb the butter completely into the dough in about one minut

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   Step7:After adding butter, knead it for another seven or eight minutes. Tear out a piece for inspection. At this time, it has reached a very good glove film, which is the complete stage we often say. It is not easy to break when you poke it with your hand. Even if you pierce it, it will show a smooth circle shape because of the tension. At this time, the dough has reached the full stage.

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   Step8:Take the dough out of the chef's machine. Turn the inside out. Form a smooth dough. Cover it. Ferment it for the first time at room temperature. It's about an hour to an hour and a half. It depends on the temperature

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   Step9:Fermentation t

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