Cooking Steps

1. 

   Step1:1. Put all the ingredients in the main dough except butter into the bread barrel. First liquid, then powder. Then dry yeast.

2. 

   Step2:2. The bread barrel is loaded into the bread machine. The function of starting and noodle is available.

3. 

   Step3:3. After the flour is kneaded into a ball, add butter to continue the function of flour blending.

4. 

   Step4:4. When the dough function is finished, the dough can reach the expansion stage.

5. 

   Step5:5. Soak the dried osmanthus in warm water in advance and drain the water. Cut it up.

6. 

   Step6:6. Knead the chopped longan into the dough.

7. 

   Step7:7. Put it into a pot and cover with a plastic film 2528 degrees for the first fermentation.

8. 

   Step8:8. The volume of the fermented dough increases about 2 times. Dip a little dry flour in your fingers and insert it into the dough. If the dough doesn't collapse and has a slight retraction, it will be fermented.

9. 

   Step9:9. Take out the dough and pat it gently to exhaust.

10. 

    Step10:10. Divide it into two equal parts and shape it into a circle.

11. 

    Step11:11. In the borderless baking plate of the school kitchen with spacing, cover with plastic film for secondary fermentation.

12. 

    Step12:12. Second round dough.

13. 

    Step13:13. Evenly sieve a thin layer of rye flour.

14. 

    Step14:14. Cut the pattern with a sharp knife.

15. 

    Step15:15. Preheat the oven at 150 degrees. Put it in the baking tray and bake for 25 minutes on the last layer, then take it out.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin