Cooking Steps

1. 

   Step1:Mix Polish materials well. Ferment at room temperature to a state with many bubble

2. 

   Step2:Mix all materials (including Polish species) except butter in the main dough and knead them into a smooth dough. Add softened butter and continue kneading until a strong transparent film can be pulled out. That is to say, the fermentation function of the full stage oven development is set at 26 degrees. The fermentation is about twice the size. The fingers dip in the powder and poke holes will not rebound or collapse

3. 

   Step3:Divide the fermented dough into 6 pieces on average. Round the dough and loosen it in the fresh-keeping box for 15 minutes

4. 

   Step4:Take the loose dough and roll it into an oval shap

5. 

   Step5:After turning over, fold left and right in half. Gently roll out the length. Press the bottom edge to thin

6. 

   Step6:Roll up from top to botto

7. 

   Step7:Roll in tur

8. 

   Step8:Put three into the toast bo

9. 

   Step9:Oven development fermentation function. Set 36 degrees. Put a bowl of warm hot water. Ferment to 9 points ful

10. 

    Step10:Baking - the middle and lower layers of the oven. Heat up and down. Heat up to 160 ℃ and fire down to 170 ℃. Demould and cool after 40 minutes