1. First of all, make preparations. It is best to weigh all the ingredients for later use. Don't look for the kind of ingredients used when making them. It is easy to miss.
2. Put the dough materials except butter and rose sea salt into the bucket of the bread machine, start the cook machine, firstly mix the ingredients for 3 minutes at the first gear, and turn the second gear for 15 minutes to beat the dough to a coarse film state.
3. Add the softened butter and rose sea salt, start the cook machine again for 10-15 minutes and turn to gear 3 for 5 minutes.
4. At this time, the uniform glove film can be basically pulled out completely.
5. Take out the dough, gather it up smoothly, put it in a basin, and seal and ferment with plastic wrap.
6. Fermented to 2 times the size, fingers dipped in powder to poke holes without rebounding or collapsing.
7. Take out the dough and gently press to exhaust.
8. Divide into 3 equal parts after weighing.
9. Take a loose dough, roll it out, and pat off the air bubbles on the side.
10. Turn it over.
11. Fold both sides toward the middle position.
12. Roll it out slightly with a rolling pin.
13. Roll up from top to bottom.
14. Prepare them one by one, put them in the toast box, and then ferment them in the oven until they are 7-8 minutes full.
15. Preheat the oven at 190 degrees and lower at 180 degrees for ten minutes, put it in the toast box, and bake for about 40 minutes.
16. After the baking is over, immediately take out the mold, shake it, release the mold, place it on a drying rack to dry to hand temperature, and seal it for storage.
Tips:1. Please adjust the amount of liquid according to the flour, the environmental humidity and the degree you can control.
2. The baking should be sufficient, the demoulding should be timely, and you should record the temperature and time of the oven and the mold that suits you. Please be flexible.
