Cooking Steps

1. 

   Step1:Add other materials except butter and salt to the bread barre

2. 

   Step2:Knead the dough to the extended state. It can make a thicker fil

3. 

   Step3:Add butter and salt. Continue the kneading process. Knead the two materials evenl

4. 

   Step4:Kneaded dough. Cut a small piece. It can hold up elastic glove fil

5. 

   Step5:After that, knead the dough evenly. Cover the plastic wrap and ferment it to twice the size at room temperature

6. 

   Step6:Fermented dough. Dip your fingers in dry powder and press it down. There is a round hole. It can rebound slightly

7. 

   Step7:Take out the dough. Gently press to ven

8. 

   Step8:Then divide the dough into 3 equal part

9. 

   Step9:Knead each dough evenl

10. 

    Step10:Cover the film and relax at room temperature for 15 minute

11. 

    Step11:Take a loose dough and roll it with a rolling pin. When rolling the loose dough, it will rebound slightly. If the rebound is too large, it proves that the dough is not loose

12. 

    Step12:Roll out the end of the dough a little thinner. Then roll up the dough to make the end a little thinner, which can be well integrated

13. 

    Step13:Put the rolled roll into the toast box. Cover it and put the hot water in the oven. Put it into the oven for secondary fermentation

14. 

    Step14:Ferment the dough until it is 8 or 9 minutes full. Press it down and it will be elastic. Preheat the oven 180 degrees and bake for 40 minutes

15. 

    Step15:Knock the mold out of the oven for a few times. The bread will fall off. Cool it to the hand temperature and slice it. Pack it and seal it

16. 

    Step16:It has a light wheat flavor when eaten alon

17. 

    Step17:Can also be made into sandwiche

18. 

    Step18:It's delicious with fruit salad and baked in the oven for a few minutes