1. Prepare all the ingredients.
2. Mix all the ingredients except butter and salt in the dough material, put it into the cook machine, mix well for 5 minutes at the first gear, and turn to the second gear for 15 minutes, in a coarse film state.
3. Cut the dough into small pieces, add butter and sea salt, turn to gear 3 for 5 minutes at 2 gears for 10 minutes, and knead until you can pull out a strong transparent film.
4. The dough at this time is soft and delicate, with good elasticity and ductility.
5.
Take it out, put it in a container, cover it, and ferment to double its size.
6. Take out the fermented dough, pat and vent, divide into 3 equal parts, cover and relax for 20 minutes.
7. Take a loose dough, roll it out, and pat off the air bubbles on the side.
8. Turn it over, roll it up from top to bottom, roll it up in the same way, and relax for 5 minutes.
9. Take out a piece of dough and roll it out again.
10. Turn it over, roll it up, and put it in a toast box.
11. Put it in the oven for secondary fermentation, and spread until 80% full.
12. Put it in a preheated oven at 190°C and 180°C, and bake for about 40 minutes. After baking, take it out and release the mold directly, let it cool, and store it in a sealed container.
Tips:1. Please adjust the amount of liquid according to the flour, the environmental humidity and the degree you can control. \n2. The baking time and temperature need to be adjusted flexibly according to your own oven temperament.
