Cooking Steps

1. 

   Step1:Put the flour, sugar, salt and milk powder into the mixing basin and mix well.

2. 

   Step2:Add yeast and egg white to the water.

3. 

   Step3:Pour the liquid into the mixing basin. Use the chef's mixing hook to make floccules.

4. 

   Step4:Put the mixing basin on the chef's machine. Turn on the 2nd gear and the noodles. When the dough becomes smooth and some gluten appears, add the softened butter. Continue the 2nd gear mixing until the expansion stage. Take out the dough and fold it out. Put it into a basin. Wrap it in a plastic bag. Put it in a warm place or in an oven. Turn on the fermentation function. Start the basic fermentation for about 60 minutes.

5. 

   Step5:Dough fermented to twenty-two point five When the dough is double large, confirm the fermentation state with your fingers. Gently take out the dough from the basin. Divide it into 6 parts, roll them respectively, cover with plastic film, and ferment for 15 minutes in the middle.

6. 

   Step6:Flatten the dough into slices. Add some tuna and potato salad.

7. 

   Step7:Wrap it up like a bun. Put it in the bread paper mold with the mouth closed down. Then put it on the baking tray. Put it into the oven. Turn on the fermentation function. Let the bottom layer have hot water. Start the final fermentation.

8. 

   Step8:When the bread is fermented to twice the size, take out the baking tray, brush the surface with egg liquid, cut a hole with scissors in the cross direction, and preheat the oven at 220 ° C.

9. 

   Step9:Squeeze a little salad dressing into the opening. Bake at 200 ° C for 1215 minutes in the middle of the oven until the surface is obviously colored.