Cooking Steps

1. 

   Step1:Mix high gluten flour and whole wheat flour in a bowl. Sugar and salt on both sides.

2. 

   Step2:Tilt the bowl to the side of the sugar. Pour the sugar into warm water. Sprinkle with yeast powder. Stir slightly to make it dissolve.

3. 

   Step3:Knead until smooth with chef's machine and flour. Add softened butter. Continue kneading until smooth and take out. I used the cook machine for about 15 minutes. Because it contains whole wheat flour. It doesn't need to be kneaded to fully expand.

4. 

   Step4:Put the dough in a non stick baking pan. Squash it slightly.

5. 

   Step5:Cover with plastic wrap and ferment at room temperature. In the formula, it is required to ferment at 25 ℃ for 90 minutes. It's summer now. The room temperature is hot. I have about 70 minutes.

6. 

   Step6:Take out the dough and exhaust. Divide it into 16 parts. Each part is about 30g. All round. Cover with wet cloth or plastic wrap and let stand for 10 minutes.

7. 

   Step7:Flatten the dough. Knead again. Coat the dough with whole wheat flour. Put the baking tray down at the end.

8. 

   Step8:Cover the wet cloth and then put on the plastic bag. The wet cloth and plastic bag should be tightened. Tie the seal. Refrigerate for 814 hours.

9. 

   Step9:Take it out of the refrigerator. Remove the wet cloth and plastic bag. Preheat the oven and bake for 18 minutes at 200 ℃. When I cut 16 pieces, I cut one less. Finally, I found that it was cut from each of the last dough. So the size was not very uniform. It is better to use scales when dividing.

10. 

    Step10:Cool and serve.

11. 

    Step11:It's very soft.