Cooking Steps

1. 

   Step1:Put all the ingredients in the dough into the chef's machine. Mix the ingredients in the third gear. Change the fifth gear and knead them into a smooth doug

2. 

   Step2:Ferment the dough at room temperature to about 3 times its siz

3. 

   Step3:Tear the dough into small pieces. Mix it with all the ingredients except butter in the main dough. Put it into the chef's flour barrel. Mix well in the third gear. Change to the fifth gear and knead until the dough is smooth

4. 

   Step4:Add softened butter. Shift to 6th gear and continue to knea

5. 

   Step5:Knead until the stronger transparent film can be pulled out, that is, the complete stag

6. 

   Step6:Wake up the dough for 10 minute

7. 

   Step7:Divide into 3 pieces. Each piece is about 160g. Relax for 10 minutes after roundin

8. 

   Step8:Take the loose dough and roll it up to an oval shape. Tap off the big bubbles on the edge

9. 

   Step9:After turning over, fold the left and right sides into 1 / 3 respectively as shown in the figure, tap and flatten, and thin the bottom edg

10. 

    Step10:Roll up and close up from top to botto

11. 

    Step11:And put them in the toast box one by on

12. 

    Step12:Oven open 35 degrees. Put a bowl of warm hot water. Ferment until 9 minutes ful

13. 

    Step13:Middle and lower layers. Heat up and down. Heat up to 150 ℃ and fire down to 170 ℃. After 36 minutes, demould and cool down

14. 

    Step14:A satisfactory finished produc