Cooking Steps

1. 

   Step1:Everything but butter is poured into the basin. (so are eggs. This one is not taken

2. 

   Step2:Then add some water and stir until it's like this. Because there are eggs in it, the water can't be too much. How to say. I'm a southerner. My family has hardly made dough. My first time making dough was making steamed bread. At that time, it was also successful and failed. Later, making bread, it was always difficult to make a large film of bread. It was very frustrating. Later, it was found that my dough was not enough water. If you have any questions in the process of dough kneading, you can go to Baidu.

3. 

   Step3:Refrigerate for 20 minutes. Form a gluten.

4. 

   Step4:Then I began to rub and fall. When there is a film, add butter (sometimes when the dough is a little bit wet, don't worry too much. It won't be too sticky after adding butter. But if there is more water, I don't know. I once added more water. In order not to waste dough, I cut a small piece of butter [about 5g], It's very sticky. But when it comes to butter, the surface layer doesn't stick. At this time, the dough can be shaped quickly. But it's always wet inside. I made toast back then. It's sad. The shape of toast after it came out was ok, but the inside was too soft to cut. I don't know if it's because of this.)

5. 

   Step5:First fermentation after dough formation. Just double the size of the dough.

6. 

   Step6:Because I don't like to eat bread overnight. (mainly I don't know the storage method, so every time I cook it, I bake it. When I cool it, I eat it. Plus, it's tiring to knead the dough by hand. I make a small amount of bread. On the paper, I record the amount of this operation. As for the 300g flour in the recipe, I make six. In fact, I think there are a lot of eggs in 150g, so it's OK to put an egg in 300g.)

7. 

   Step7:The dough fermented at one time is cut into 3 parts. The dough is vented and shaped into water drops.

8. 

   Step8:I'm a hand wrecker. In fact, I'm not good at it. In theory, it's like this. But it may be a little difficult for a novice. I'm going to get a dough to practice sometime. Mayb

9. 

   Step9:

10. 

    Step10: