1. Mix all the starter materials together;
2. Stir evenly and ferment in a warm place;
3. Fermented to a state with many bubbles;
4. Mix all other materials except butter with the fermented starter;
5. Put it in the chef's machine and start kneading;
6. Knead until the dough is smoother to stretch a thicker film;
7. Add softened butter;
8. Continue to knead the dough to the complete stage, that is, the dough can stretch out a more flexible film;
9. Put the dough in a warm place for fermentation;
10. When the dough has grown to twice, the sticky powder will not rebound or collapse when the fingers stick to the hole, and the fermentation will end;
11. After taking out the dough and ventilating, divide it into 2 parts, and let it rest for 15-20 minutes after rounding;
12. Take a loose dough and roll it out;
13. After turning it over, fold it from the left and right to the middle third of the position;
14. Roll it out with a rolling pin;
15. Roll up from top to bottom
16. Put it in the toast box;
17. Put the toast box in the oven and add a small pot of hot water for the second fermentation;
18. When the fermentation reaches 8 minutes full, the second fermentation is over;
19. Cover the toast box, put it in the preheated oven, 180 degrees, 35 minutes to cook;
20. It can be sliced and eaten after cooling.
Tips:1. The water absorption of high-gluten flour is different, the amount of egg liquid and whipped cream should be determined as appropriate;
2. The performance of each oven is different, so the time and temperature should not be too dogmatic;
3. The prepared starter can be kept in the refrigerator overnight if it is not used on that day;
4. Knead toast dough, the glove film is not the only one, but depends on the toughness of the film, which should be thin and strong.