Cooking Steps

1. 

   Step1:Make soup batter - 20g flour and 100g water. Turn off the heat immediately before boiling. Stir well. Refrigerate until cool. Or refrigerate overnight.

2. 

   Step2:Put all dough materials except butter into the kneading machine together with 75g soup dough. Turn on the kneading function for 15 minutes. Knead into the expansion stage (smooth dough is OK

3. 

   Step3:Add butter. Continue to turn on the kneading function for 30 minute

4. 

   Step4:Knead the dough until the film can be produced (complete stage). Make sure to knead the film. The bread will be soft.

5. 

   Step5:Ferment to twice the siz

6. 

   Step6:Divide the dough into equal parts, cover with plastic wrap and relax for 15 minutes (this step cannot be omitted

7. 

   Step7:Roll the dough with a rolling pin and roll it up into long strip

8. 

   Step8:Put it in the oven for the second fermentation for 45 minutes. The volume is twice as large. Take it out and brush the egg liquid

9. 

   Step9:Squeeze onto the puff Lake (Baidu is recommended for the production method of puff Lake

10. 

    Step10:Preheat the oven at 180 ℃ for 5 minutes. Put the bread germ in the oven and bake for 1520 minutes. Bake until golden yellow (the specific time depends on each oven's temper

11. 

    Step11:Out of the oven. I remember that the bread just out of the oven can't be eaten. When it's cool, it's soft and attractive. The characteristics of soups bread - soft and brushed. The flavor of wheat is strong. It is also soft after two or three days.