Cooking Steps

1. 

   Step1:Put everything except butter in a bowl. Mix well. If it's the same as me. Use your hands and noodles. Use a little water to boil the dry yeast in advance. Wait for the bubble to pour in. If it's a toaster or noodle machine, pour it all in. Except butter, of course.

2. 

   Step2:Start and face. And to this level. It can open the thick film. It's a little tough. But it's easy to break. Just put the butter in. Continue rubbing. (butter is cut into small pieces in advance and softened at room temperature.)

3. 

   Step3:It'll be very sticky when I put butter in. (don't powder it all the time. It's the same as when I was learning.) Continue to rub. Rub. Fall. Hit. People like me who don't have all kinds of dough mixing machines basically depend on rubbing and falling. It'll be wet at first. It's sticky. Continue to rub. Slowly. Like washing clothes on the washing board. When the rubbing is almost the same, it's like a noodle puller. Take the noodles and beat them on the chopping board. When the noodles get longer, they fold in half. Then they beat again and again.

4. 

   Step4:It's different from toast. It only needs to be kneaded to the expansion stage. In fact, hand kneading is not so difficult. If you follow the above method, it only takes about 40 minutes for me to knead to the full stage. Think of it as exercise. It's winter. And noodles can be hot.

5. 

   Step5:Knead the dough. Knead it into a ball. Put it in a small bowl for the first basic fermentation. Now the temperature is lower in winter. You can put a bowl of water in the oven fermenter for fermentation. If the oven doesn't have this function, use a steamer. Boil half a pot of water. 5060 degrees. Cover the bowl with plastic wrap and put it on the steaming stand for fermentation. Generally, it's only about an hour.

6. 

   Step6:Ferment it to twice the size. Dip your fingers in flour and make a hole. If it doesn't retract or collapse, you can take it out to prepare for the following work.

7. 

   Step7:Continue to knead. The purpose is to exhaust air. Use a rolling pin to roll flat. Pull back. Then roll flat. Then pull back. Just roll out all the bubbles. Otherwise, there are pores in i

8. 

   Step8:Finish the above step. Cut the dough into 16 parts on average. Round each little ball with your hands.

9. 

   Step9:Put oil paper or tin paper on the baking tray. Line up the little balls.

10. 

    Step10:Put it into the oven fermentation stand for about 35 degrees. Make the last fermentation. (remember to put a bowl of wate

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