Cooking Steps

1. 

   Step1:A. all materials are mixed into doug

2. 

   Step2:Cover with plastic wrap and ferment at room temperature to more than twice the size Two point five To 3 hours. Dip your fingers in flour and poke holes to check the fermentation conditio

3. 

   Step3:Cut the dough into small piece

4. 

   Step4:After mixing with material B into the expansion stage, add butter of C and continue to knead to the fully expanded state. Check the film conditio

5. 

   Step5:The dough is about 530g. It is divided into 250g dough and 290g dough. Cover with plastic wrap and relax for 10 minutes

6. 

   Step6:250g dough is divided into two small ones. 290g dough is divided into three. After rolling, relax for 10 minutes and roll

7. 

   Step7:The dough of 250g flat top toast should be rolled twice. First, roll it into the shape of a cow tongue

8. 

   Step8:Roll u

9. 

   Step9:Turn it on again (this process did not take pictures. Use the old pictures

10. 

    Step10:Roll it up again (this process didn't take pictures. Use the old pictures

11. 

    Step11:The dough of 290g fancy toast is divided into three parts. It is also rolled into a tongue shape first and then rolled into long strips

12. 

    Step12:Three long strips at one end. Weave the dough like braids

13. 

    Step13:As shown in the figure. The tail is pinched tightl

14. 

    Step14:Roll it up and put it in the mould for fermentatio

15. 

    Step15:Ferment to 8 points and put it into the preheated ove

16. 

    Step16:Bake at 175 ℃ for 10 minutes, then turn to 160 ℃ for 20 minutes. Pattern toast is colored and covered with tin pape

17. 

    Step17:Shake it a few times after it's out of the furnace, and then let it cool on the side of the formwor