1. Prepare the required materials and put all the materials except butter into the mixing bucket. It is hot in summer and the indoor temperature is high. Liquid materials are recommended to be refrigerated. Add or subtract the water absorption of the flour you use.
2. Turn on the cook machine, first mix the ingredients at low speed, and then turn to medium speed to knead until the dough is smooth and not sticky, and the dough can pull out a thicker film.
3. Then add the unsalted butter softened at room temperature. After adding the butter, stir at low speed until the dough absorbs the butter, and then turn to high speed until the dough is malleable and a thinner film can be pulled out.
4. The surface of the stirred dough is smooth and a thin film can be pulled out.
5. The kneaded dough is slightly rounded, placed in a container, and covered with plastic wrap for the first fermentation. The fermentation temperature is 27 degrees, and the fermentation is twice as large as the original. For the fermented dough, stick a hole in the center of the dough with your finger sticky powder, and the dough will not shrink and it will ferment.
6. Take out the dough and divide it into small doughs of 50G each. After rounding, cover with plastic wrap and relax for 15 minutes.
7. After the loosened dough, exhaust air shaping. Roll the dough into a long strip with a thick end and a thin end, about 20 cm, and then flatten it with a rolling pin.
8. Then roll up the dough from top to bottom, shape it and place it neatly on a baking tray, sprinkle with cheese powder, and carry out the final fermentation at 35 degrees Celsius and about 40 minutes. How to judge that the dough has been fermented? First, the volume of the fermented dough becomes larger. Dip a little flour with your fingers to gently press the side of the dough. After pressing, it will sink and it will not rebound.
9. Preheat the oven in advance, and fire up and down at 190 degrees, and bake the middle and lower layers for about 15 minutes.
10. After the bread is colored, cover it with tin foil to prevent it from scorching.
11. After the bread is baked, take it out and place it on a cooling rack to cool down before eating.
12. The bread is even more delicious after being left overnight. The bread is a little sweet, and it is also delicious with the salty cheese powder sprinkled on it.
Tips:1. The method of dipping cheese powder is better, that is, after the dough is shaped, pour the cheese powder on the plate, and print the front side of the dough on the cheese powder. The effect is better than sprinkling.
2. Different flours have different water absorption. The amount of water can be added or subtracted according to the water absorption of the flour you use.
