Cooking Steps

1. 

   Step1:Put all the ingredients of the dough into the chef's machine. Mix them in the third gear. Turn the fifth gear and knead until the dough is smoot

2. 

   Step2:In a container. Fermentation at room temperature for 2 hour

3. 

   Step3:Has grown up obviousl

4. 

   Step4:Tear the dough into small pieces. Put all the ingredients except butter in the main dough into the chef's flour barrel

5. 

   Step5:After the third gear is evenly mixed, turn the fifth gear to knead until the stronger film can be pulled ou

6. 

   Step6:Add butter. Continue kneading in 7th gea

7. 

   Step7:Knead to full stag

8. 

   Step8:Wake up 30 minute

9. 

   Step9:Divide into 3 parts after exhausting. Each part is about 167g. Relax for 10 minute

10. 

    Step10:Take the loose back and roll it into an oval shap

11. 

    Step11:Turn over. Fold left and right in the middle 1 / 3. Ta

12. 

    Step12:Roll the surface a little longer. Press the bottom edge to thin the edg

13. 

    Step13:Roll up and close up from top to botto

14. 

    Step14:Put them in the toast box one by on

15. 

    Step15:Open the oven 35 degrees, put a bowl of warm hot water, and carry out the final fermentatio

16. 

    Step16:About 9 full. Surface spra

17. 

    Step17:The oven temperature is 160 ° C at the top and 175 ° C at the bottom. It can be taken out of the oven for 40 minutes to cool the mold