1. Put all the ingredients of the middle seed into the cook machine, and stir until the expanded state
2. Knead round, cover with plastic wrap, and refrigerate for 17 hours
3. Cut part of the dough into small pieces, add sugar, salt, milk powder, protein liquid, yeast, and butter and mix well
4. Stir to the fully expanded state, you can stretch out a thin glove film, still maintain good elasticity, the dough state is very good
5. Spheronized and fermented at room temperature to double the size
6. Divide equally into 4 parts, relax for 15 minutes
7. Take a dough and dip it in hand powder, and pat it into a rectangle
8. Roll long, roll thin
9. Turn it over and roll it from top to bottom
10. Harvest both ends in a U shape toward the middle, and put them in a toast mold
11. In an environment with a temperature of 35 degrees and a humidity of 75%, it is sent to eighty to nine minutes full
12. Put it into the preheated oven, heat up to 160 degrees, lower the heat to 210 degrees, and bake for about 40 minutes. The color is satisfactory and the tin foil is covered.
Tips:1. The water content of flour is different, adjust the amount of milk according to the state
2. The middle seed must be refrigerated for 17 hours. If time is too late, it can be fermented at room temperature for half an hour and then refrigerated for 12 hours.
3. The article uses the one-time rolling method, which saves time
4. The best temperature for fermentation is ~25-28 degrees for the first serve, 33-35 degrees for the second serve
