Cooking Steps

1. 

   Step1:The main dough (Chef machine 12 level kneading) is first mixed with flour (high gluten flour + sugar + yeast + milk powder). Then put egg liquid and ice water (because of the high temperature in summer). Do not put all the water in. You can first leave 10% (flour has different water absorption). Knead the dough face to face until it is malleable (the dough is pulled out in a film shape) and put butter and salt (the salt is put last, because the salt and yeast will kill yeast together). Knead the dough until it is smooth (the dough is pulled out with a film. If the tear is smooth, it is OK) and the dough is divided into 60 grams. Roll round (hold the dough in the palm and roll it 34 times). Cover the plastic wrap and wake up for 10 minutes. Exhaust. Reshape. Water is generally 70% of the formula. If you are not sure, you can put 50% 60%. Look at the water absorption of flour. The surface temperature is usually 2628 ℃.

2. 

   Step2:Pineapple bag (round) 1 pineapple oil butter soften. Add sugar. Rub until white. Add egg liquid in 23 times. Rub until fully blended. Put in flour (low gluten flour). Stir until there is no dry flour. Divide the dough into 30 grams. 2. Shaping - blow out the wake-up dough into a round shape, then rub the pineapple oil into a round shape, flatten it and evenly wrap it on the dough (60g). Wrap the dough (more pineapple oil on the surface and less on the bottom). Then emboss it (or carve a diamond lattice with a scraper). Put it in the wake-up box for 30 minutes (temperature: 35 ℃. Humidity: 70% 75%). The dough should be twice the size (press it down and it won't rebound). Brush a layer of egg liquid gently Then put it in the oven. Heat 210 degrees. Heat 190 degrees. Bake for 1015 minutes.

3. 

   Step3:Grape bread (round) 1. Take a dough. Press flat (press flat around. Drum up in the middle). Smooth side down. Put in the soaked raisins. Close up. The bottom surface is required to be thin. The top is required to be thick. 2. Put the dough in the decanting box for 30 minutes (temperature: 35 ℃. Humidity: 70% 75%). Make the dough to twice the size (press it and it will not rebound). Then brush a layer of egg liquid gently. Finally put it in the oven. Heat it up to 210 ℃, heat it down to 190 ℃ and bake it for 810 minutes.

4. 

   Step4:Dousha bread (horseshoe shaped) 1. Take a dough, press flat (press flat around and bulge in the middle). Smooth the face down, pack in the Dousha filling. Close up. Then flatten it. Roll it with a rolling pi

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