1. Prepare brown sugar
2. Soak in warm water and let cool
3. Salt in the basin
4. Add whole wheat flour
5. Put high powder
6. Dig into the hole to put in the yeast
7. Fasten the basin
8. Pour the brown sugar water, leaving 10-20ML to be added
9. Butter slices softened
10. After the dough is kneaded, add butter
11. Knead it to the full state and put it in the basin
12. Cover with plastic wrap, put a bowl of warm water into the fermentation tank
13. Set it to 35 degrees, it should actually be 28-35 degrees
14. Send to twice the size, rub a hole in the middle, take a look, just don’t retract
15. Prepare dried longan
16. Soak in warm water, and use kitchen paper towels to absorb the moisture
17. Take out the dough, roll out large bubbles, wrap in dried longan, divide into three parts, let stand for 15 minutes
18. Slightly reshape, put in the fermentation tank and send to twice the size
19. Dusting
20. Cut the bag, 180 degrees for 22 minutes
Tips:This original recipe should be the old soft European bag of Teacher Dawang. It is really soft, very delicate and delicious. It is worth a try.
