Cooking Steps

1. 

   Step1:Put the other raw materials in the dough except butter and Monascus powder in the order of first liquid, then powder, top sugar, salt and yeast into the bread bucket. Start the iMix program for 20 minutes. Knead until the dough is smooth. Add the softened butter. Then start an iMix program. The dough can pull out the film, and the dough can be kneaded. Put it in a large bowl for basic fermentation. The dough can be fermented to one point five two Double big. Flour on fingers Poke a hole. No retraction, no collapse. Fermentation complete.

2. 

   Step2:Fermented dough. Evenly divided into three parts and kneade

3. 

   Step3:Add 2G and 1g Monascus powder to two parts respectively. Knead until the surface is smooth. Relax for 10mi

4. 

   Step4:Wake up the dough. Divide it into 6 small dough on average. Knead and relax for 15 minutes.

5. 

   Step5:Roll out the dough into an oval shape.

6. 

   Step6:The white patch is below. Put 2 grams of red koji powder in the middle. Then put 1 gram of red koji powder in the middle. Stack them one by one

7. 

   Step7:Roll the dough up from the bottom. Put it into the mol

8. 

   Step8:There are three dough left. Roll out the long oval one by one. Roll it up from the bottom. Put it in the mol

9. 

   Step9:Dough in mold. Cover and place in warm place for secondary fermentation. Ferment to 8 points ful

10. 

    Step10:Preheat the middle and lower layers of the oven for 30 minutes.

11. 

    Step11:Demould and air cool immediately after being discharged

12. 

    Step12:Sealed after coolin