1. Mix all the ingredients except butter in the dough material, put it into the mixing tank of the chef's machine, stir at low speed until there is no dry powder and form a dough, turn to 5-6 levels and knead until the dough is gradually smooth and slightly delicate.
2. Add the softened butter. Step 3 gradually knead the butter into the dough. Turn to gear 6 and continue to knead until the transparent film can be pulled out.
3. Take out the spheronization. Put it into the container and cover it, and put it in an environment of 25-28 degrees for basic fermentation.
4. Fermented to 2~2.5 times the size, fingers dipped in powder and poked holes will not rebound or collapse.
5. Take out the fermented dough and pat to exhaust.
6. Divide the dough. About 50 grams/piece.
7. Spheronization. Put it on the baking tray, put it in the middle of the oven, put a pot of hot water on the lower layer, wait until the dough rises to twice its size, and gently press the surface of your fingers to slowly rebound.
8. Make a quick cut on the surface with a sharp baguette knife. Put the butter into the piping bag and squeeze it softly, cut a small opening in the piping bag, squeeze a stick of butter at the cut of the bread, and sprinkle a little coarse-grained sugar.
9. Put it in the preheated oven and bake at 180 degrees for 9-10 minutes.
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