Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:60g butterpea flower is soaked in 500g hot water and then coole

3. 

   Step3:Sift the soaked wate

4. 

   Step4:Take 360g and pour it into the mixing barrel of the cook machine. First pour in salt and sugar

5. 

   Step5:Add flour. Put yeast on top of flou

6. 

   Step6:Start mixin

7. 

   Step7:After 5 minutes at low speed, the tendon will come out. Add softened butte

8. 

   Step8:Continue the high speed for 15 minutes, and then release the fil

9. 

   Step9:Add all kinds of dried fruits and stir for another 1 minut

10. 

    Step10:Shape the dough slightly and put it into a bowl sprinkled with flou

11. 

    Step11:Fermentation for 1 hour at 35 ℃ and 80% humidit

12. 

    Step12:Ferment to twice the siz

13. 

    Step13:After exhausting, they are divided into four parts and wake up for 15 minute

14. 

    Step14:Take one of them and divide it into two parts, roll up after growing strips

15. 

    Step15:Then put it into the mol

16. 

    Step16:Put it into the environment with temperature of 35 ℃ and humidity of 80% for secondary fermentation for 40 minute

17. 

    Step17:Ferment well, put the back cover on the top of the toast bo

18. 

    Step18:Bake in a preheated oven at 170 ℃ for 25 minutes, and then cool it by demoulding

19. 

    Step19:Finished produc