Cooking Steps

1. 

   Step1:Dough kneading with post oil metho

2. 

   Step2:Knead the hand mask with the kneading machin

3. 

   Step3:Cover with plastic film and let it ferment in warm and wet place. Cover with plastic film is to prevent the surface of dough from drying

4. 

   Step4:This is fermented doug

5. 

   Step5:First use the rolling pin to exhaust the air, then use the plastic wrap to cover the eight dough and wake up for 15 minutes. Then use the rolling pin to exhaust the air and roll it into a horn shape and place it in the baking tray for secondary fermentation (the secondary fermentation time is about 4060 minutes). My oven has the fermentation function, so directly put it into the middle layer of the oven. Put a tray of cold water on the lower layer. It is generally required that the temperature of the second fermentation is above 35 ° C and the humidity is above 80%. If the oven has no fermentation function, you don't need to panic. You can put the baking tray under the oven and put the hot water on it. It's just a trouble to pay attention to the cooling water temperature at all times and change the hot water in time. The hot water at the bottom will continuously emit water vapor. Create enough temperature and humidity in the oven. After the second fermentation, brush the surface with egg liquid.

6. 

   Step6:Bake at 175 ℃ in the middle layer of the preheated oven for about 16 minutes.

7. 

   Step7:The internal structure is very soft. It's much better than the butter roll bread and toast I made before. Let's do it again.