Cooking Steps

1. 

   Step1:High gluten flour 200g, milk 75g, egg 35g, butter 15g, yeast 2.5G, sugar 35g, natural vanilla essence 2 drops, salt 2G. All ingredients except butter are poured into the mixing barrel, chef machine and noodl

2. 

   Step2:Chef's machine and dough. Add butter when making dough. Let the dough absorb butter completely. The dough and dough are smooth

3. 

   Step3:The dough is stirred in the chef until it is extended and the glove film is pulled out

4. 

   Step4:Put the dough into the mould and put it into the oven for fermentation

5. 

   Step5:Put a small dish of water on the bottom of the oven to keep the dough moist when it is fermented in the oven. The first time the dough is fermented in the oven is 60 minutes

6. 

   Step6:The dough has a good stretch after 60 minutes of fermentation.

7. 

   Step7:Exhaust after 60 minutes fermentation

8. 

   Step8:Ferment for 40 minutes in the oven for the second time

9. 

   Step9:The second fermentation is more than twice the size. After exhausting, it is made into braids and torn bread

10. 

    Step10:Braid and tear bread into mould

11. 

    Step11:Put the bread in the oven for 30 minutes. This is the third fermentation

12. 

    Step12:Brush 5g butter and 15g egg yolk on the surface of the bread after waking up. Preheat the upper and lower layers of the oven for 10 minutes at 180 degrees

13. 

    Step13:Put a small bowl of water on the baking tray to moisten the bread. Put the baking tray into the middle layer of the oven. The upper and lower layers are 150 degrees. Bake the bread for about 20 minutes (subject to the temperature of your own oven). Bake it for three hours before leaving the oven

14. 

    Step14:The beautiful milkman tore the bread out of the oven.

15. 

    Step15:Finished produc

16. 

    Step16:It's very delicious to tear the bread with your hands. It's soft, and it's stringy.

17. 

    Step17:Finished produc