Cooking Steps

1. 

   Step1:Dough making - weigh (1) (2) (3) parts together and put (1) into the mixing tank (slow mixing for 1 minute

2. 

   Step2:Add the eggs in (2) first, start to open (slow stop), stir and add water (slow stop for about 1 minute) to make them cotton like; do not add all the water at once. Leave about 50g of water. The water absorption of each flour brand is different. Once all the eggs are added, it will be too sticky to operate

3. 

   Step3:Turn (fast block for 3 to 5 minutes) until the dough is white and slippery; check whether the dough is dry in the middle. Add water properly.

4. 

   Step4:Exhaust for 1 minute at the turn (slow gear); tear small dough and pull open the glove film with obvious roughness to add butter

5. 

   Step5:Start to add (3) wrap the dough (slow for about 1 minute) and beat until no butter is found; scrape the cylinder once in the middle and scrape off the butter stuck on the edge.

6. 

   Step6:In turn (fast block for about 1 minute), let the gluten expand completel

7. 

   Step7:It's OK to exhaust when turning (at a slow speed for about 30 seconds); at this time, take a small piece of dough and pull it apart to have a smooth glove film

8. 

   Step8:Apply oil to hands - apply oil to the table top as well - take out the dough and put it on the oiled table to

9. 

   Step9:Rub round - cover with plastic wrap - relax for 20 minutes (sweet dough is done

10. 

    Step10:Divide the dough - divide 300g / piece of dough and keep it round - let's wake up in the fermenter for 20 minute

11. 

    Step11:Shaping - taking out dough - flattening and exhausting - driving away - turning over to form a rectangular shap

12. 

    Step12:The thickness is the same - drag the dough by hand and put it into the baking tray - gently flatten the dough around to form a rectangle after shapin

13. 

    Step13:Use the drilling roller to drill a dense hole on the dough (the purpose is to expand the dough evenly during fermentation

14. 

    Step14:Temperature 30 ℃ humidity 70 - fermentation for 90 minutes - 2 to 3 times large

15. 

    Step15:Decorate before baking - brush a layer of mayonnaise on the surface - sprinkle with shallot - sprinkle with sesame - squeeze the Z-shaped ready-made salad dressing (see below for salad dressing practice) and bake for 12 minutes (it can't be too yellow). Otherwise, it's too hard to roll

16. 

    Step16:Decorate after baking - cool down slightly after baking - put oiled paper on the table top - put the bread slices on oiled paper - squeeze the salad sauce on the surface and roll it up - cut off the two ends and don't - cut in the middle - take on

17. 

    Step17: