Cooking Steps

1. 

   Step1:All the dough materials in the medium-sized dough are decanted. Slow speed for 2 minutes. Fast speed for 2 minutes. Medium-sized fermentation for 90 minutes and 27 degree

2. 

   Step2:Put the medium dough into the VAT. Remove the cream. Lower all the main dough materials into the VAT. Stir slowly for 2 minutes. Fast for 4 minutes

3. 

   Step3:Add oil. Slow for 2 minutes. Fast for 2 minutes. Ferment for 20 minutes and 27 degrees in the middle

4. 

   Step4:Divide into 55g, round, ferment in the middle for 15 minutes, take 55g of dough and make it into olive shape. Ferment finally. Temperature: 38C, humidity: 85C, 30min. Baking temperature: 210C, heat up: 210C, heat down: 2bu, bake for 10mi