Cooking Steps

1. 

   Step1:Dry raw materials (flour, sugar, salt, yeast powder, skimmed milk powder) are all poured into the mixing basin.

2. 

   Step2:Stir well before pouring in water.

3. 

   Step3:Stir in the second gear until there is no dry powder. About 2 minute

4. 

   Step4:Mix for another four gears to seven. About 4 minutes.

5. 

   Step5:Pour in the softened butter block and continue to stir in the second gear until the film is put out. About 25 minute

6. 

   Step6:Take out the dough and put it on a shallow plate. Remember to put oil paper on it. Otherwise it's very sticky.

7. 

   Step7:Put it into the fermentation tank. Ferment at 36 ℃ for 30 minutes. (first fermentation

8. 

   Step8:Take it out. Divide it into four parts. Squeeze out the air by hand. Fold it into pillow shape from inside to outside.

9. 

   Step9:Knead the pillow shaped dough bit by bit into a stick shape. While kneading, squeeze the air. Put it on the oiled paper sprinkled with flour. Make a partition with oiled paper. Separate the four dough.

10. 

    Step10:Put it into the fermentation tank for 30 minutes. About 20% increase in volume (second fermentation

11. 

    Step11:After taking it out, use a knife to cut a hole in the middle of the dough and sprinkle with flour. Bake in a 220 degree oven for 15 minutes.

12. 

    Step12:The roasted staff is crispy on the outside and soft in the inside. It's the best choice to dip in jam.