Cooking Steps

1. 

   Step1:Put all the materials of fermentation head into the basin, mix them with chopsticks, cover with plastic film, ferment until they swell and then fall back. They are honeycombe

2. 

   Step2:First, knead the leavened head together with all the ingredients except butter in the main dough until the dough is gluten (the water consumption of flour is different. Reserve 5g of water for proper adjustment) and add the softened butter cut into small pieces to continue to mix with the flour

3. 

   Step3:Knead until the dough is smooth and elastic. Take a small piece to pull out a large fil

4. 

   Step4:Round the dough and put it in a bowl and ferment it to 2.5 times the size (dip a little flour with your fingers. If you poke a hole in the dough, it means it doesn't retract. It means it retracts again. If it collapses, it means it's gone

5. 

   Step5:Pat the dough gently. Expel the air. Divide into 2 equal parts (the point is that the dough will not be mixed again. It will damage the drawing structure of the bread

6. 

   Step6:Prepare for secondary fermentation after reshaping. Put a plate of water in the oven to increase the humidity (if your oven is high in fermentation temperature, you can use interval heating, and fermentation for 10 minutes. Close for 5 minutes and repeat operation) to ferment the dough to twice the siz

7. 

   Step7:Preheat the oven 180 degrees. Bake the middle or lower layer for 20 to 25 minute

8. 

   Step8:Brush a layer of melted butter, demould it, cool it on the grid, and the fragrant bread will be ready to eat