Cooking Steps

1. 

   Step1:Put part a of the ingredients list into the toaster and flour bucket. Open the flour mixing function and add the weighed B milk. Milk should be adjusted according to the water absorption of flour. The data given are only for reference.

2. 

   Step2:Stir for more than ten minutes to form a smooth and even dough. Then add the butter and dry yeast of Part C to continue to stir.

3. 

   Step3:After a dough mixing procedure, pull a dough round and stretch it to four sides for observation. If it can't become a film that can show fingerprints, it is necessary to add a dough mixing procedure to continue mixing. During the process, pay attention to pause the dough stretching observation at any time. When it reaches the state, it's OK. Don't over mix it. Pull the gluten to make the dough worse and lose the degree of gluten.

4. 

   Step4:Wrap the dough in a fresh-keeping bag to keep the water in it and ferment for about 50 minutes. Make the dough double in volume. I turn on the fermentation function in the oven. Put a stainless steel plate with water on the heating tube below to keep the humidity.

5. 

   Step5:The fermented dough is divided into four ingredients on average. Exhaust and knead to be round and smooth. Cover with plastic film and relax for a few minutes.

6. 

   Step6:Take out the dough in turn and roll it into a rectangle of the same length as the sausage. Then roll the sausage into the dough from top to bottom.

7. 

   Step7:As shown in the picture, use a scraper to cut the first half of the roll into 1.5cm segments. Keep the thickest part of the roll.

8. 

   Step8:As shown in the figure, place the dough roll on the baking tray paved with oilcloth and keep the uncut part. Pull the cut section apart to both sides. Turn it flat and swing it to both sides. Pay attention to keep distance. Reserve space for fermentation expansion.

9. 

   Step9:Cover the plastic film and put it into the oven for secondary fermentation. Also, put a stainless steel plate with water under it to keep the humidity. Develop fermentation function for 1 hour.

10. 

    Step10:Expand the volume to twice the size. Take out the baking tray. At the same time, take out the stainless steel tray for moisturizing. Preheat the oven. Set the heating temperature to 180 ℃ and the heating temperature to 160 ℃. Brush the surface of the bread with egg liquid. Sprinkle with garlic or onion.

11. 

    Step11:Bake in the oven for 25 minutes. Observe in the first 10 minutes. Cover the surface with a layer of tin paper when the surface is colored to an ideal degree, so as to prevent excessive coloring and the inside of the surface baking paste is not cooked. Cover the tin paper and continue to bake until the set time.

12. 

    Step12:Ding. Time's up. Delicious foo