1. Put all the ingredients in the dough into the chef's machine. After mixing the ingredients in the 3rd gear, switch to the 5th gear and knead it into a smooth dough.
2. Ferment at room temperature to about 3 times
3. Tear the kind of dough into small pieces, put all the ingredients in the main dough except butter into the bucket of the chef's machine, after mixing it evenly in the 3rd gear, change the 5th gear and knead until the dough is smooth
4. Add the softened butter and continue to knead the dough at level 6
5. Knead until you can pull out a stronger transparent film, that is, the stage is complete
6. Proof the kneaded dough for 10 minutes
7. Divide into 3 pieces, each piece is about 160 grams, spheronize and relax for 10 minutes
8. Take the loose dough and roll it face up into an oval shape
9. After turning it over, fold the left and right sides into 1/3 as shown in the figure, and pat to flatten them, pressing the thin edge on the bottom edge
10. After rolling up and closing from top to bottom, put them in the toast box one by one
11. Open the oven at 35 degrees, put a bowl of warm water, ferment to 9 minutes full
12. Brush milk, middle and lower layer, upper and lower heat, heat up to 150 degrees and lower to 170 degrees. After 36 minutes, it will be demoulded and allowed to cool.
Tips:1. The amount of liquid is adjusted according to the water absorption of flour and the environment
2. The temperature and time are adjusted according to the temper of the oven
3. 1/3 of fresh yeast used for dry yeast
