Cooking Steps

1. 

   Step1:Put all materials except butter into the barrel of the toaster in turn. Dig a hole in the flour surface and put yeast in i

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   Step2:Then put it into the bread machine. Turn on the kneading function for 15 minutes. Make the dough smooth and malleable. Pull out the thick film

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   Step3:Add butter (butter needs to be softened in advance

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   Step4:Continue kneading for 13 minutes. Stir until the film can be pulled out

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   Step5:Take out the dough and knead it slightly. Sprinkle some flour in the basin first

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   Step6:Put the dough on the plastic wrap. Put it in the fermentation tank and wake up for 60 minutes. The fermentation temperature is 28 degrees. The hair is twice as big. Dip the flour with your fingers and poke a hole in the dough. The hole will not shrink or collapse (note - it takes about 1 hour at 28 degrees. The dough is about 26 degrees. If the dough temperature is higher than 26 degrees, or the room temperature is higher than 28 degrees, the fermentation time needs to be shortened

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   Step7:Divide the dough into 8 parts. Pat the dough slightly and let it out of the air, then fold it into circles. Cover with plastic wrap and let it stand for 20 minutes at room temperature. (do not tighten it too tightly, it will affect the finished product. It will make the tissue thicker

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   Step8:After 20 minutes of standing for the first shaping, take out a dough first. Use a rolling pin to roll the growth bar

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   Step9:Turn it over and roll it in from the outside (loose and not too tight

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    Step10:Use the same method. Cover the plastic wrap. Then leave it at room temperature for 15 minutes (enough time. If not enough, the final baked product will be folded up

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    Step11:Let it stand for 15 minutes, and then do the second shaping. Take out a dough to roll the growth bar with a rolling pin

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    Step12:Turn it over and roll it inside. Roll it up for 2.5 turns

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    Step13:Then put it in the toast box in turn. Put 4 small dough in each toast box. Pay attention to that when putting the dough, the direction of the dough roll should be the same

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    Step14:Then put it in the fermenter for secondary fermentation. The fermentation temperature is 36 ° 38 ° C and the humidity is 78% 85%. (if there is no fermenter, put it in the oven to adjust the fermentation function. Put a bowl of warm water with the temperature of about 40 ° C under it

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    Step15:It's good to send the dough to the mold at 9:00. This step is to preheat the oven when the dough reaches 8.5:00, so that the dough won't be guided by waiting for the oven to prehea

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