1. All ingredients except butter are put into the chef's machine;
2. After kneading for 15 minutes, add softened butter;
3. Continue to knead the dough for more than ten minutes, take a small piece of dough, and pull out a layer of film;
4. Knead it and put it in the basin, cover it with plastic wrap, and put it in the fermentation tank for the first fermentation;
5. After fermenting to 2.5 times the size, use your fingers to dip a little flour into a small hole, and it will be fermented without shrinking;
6. After taking it out, press it flat on the chopping board to exhaust;
7. Divide it into 10 small balls, knead the circle, cover with plastic wrap and proof at room temperature for 20 minutes;
8. Then take a small ball and roll it into an olive shape;
9. Then rolled up by one layer;
10. Become a cone
11. Roll the cone into a strip;
12. Roll up from the widest point;
13. Tighten the mouth down and place it on the baking tray for the second fermentation;
14. Fermented to 1.5 times larger;
15. Brush a layer of egg liquid on the surface, send it to the middle layer of the preheated 180 degree oven, bake for about 15-18 minutes, and the surface will be golden;
16. Dangdangdang~ released
Tips:1. When adding ingredients, put the liquid first and then the powder, and put the yeast in the middle of the flour;
2. The low-temperature fermentation function of the oven can be used without a fermentation tank, but a basin of water must be placed in it to increase humidity.
※For more baking, please pay attention to the public account [Ma Lin's Dim Sum Book]
