1. Weigh the ingredients, and put the dough materials except butter into the bucket of the bread machine.
2. Start the cooking machine and mix the ingredients evenly on the first gear for 3 minutes, then turn on the second gear for 10-15 minutes to beat the dough to a coarse film state.
3. Add the softened butter, turn on the cook machine again for 15 minutes at gear 2 and turn on gear 3 for 5 minutes. Take out the dough, gather it up smoothly, and put it in the basin.
4. Seal and ferment with plastic wrap to double the size.
5. The fermented dough is lightly degassed and divided into 10 equal parts after weighing.
6. Knead the dough into smooth balls, and put them in a mold in groups of 5.
7. Put it in the oven, prepare a bowl of hot water, and ferment it twice to 1.5 times its size.
8. Then preheat the oven up and down at 180 degrees for ten minutes, put the mold speed into the oven, and bake the lower layer for about 25 minutes. After the baking is completed, take out the mold directly, and place the mold on the drying net at room temperature until it is sealed and stored at low temperature.
Tips:1. The liquid content of the dough needs to be adjusted according to the water absorption of the flour, the environmental humidity and the degree that you can control.
2. The temperature and time in the text are for reference only. The temper of each oven is different. The oven used in the text is Baicui 3060 and the cook machine is Baicui 4500.
