1. Put the ingredients except butter into the cook machine and stir.
2. After mixing into a preliminary dough, add butter.
3. Stir it into a soft and smooth dough.
4. That is, the edge of the hole in the opened dough is smooth and non-jagged.
5. Cover the dough with plastic wrap and ferment in a warm place.
6. Ferment to double size. There is no retraction of the dough from the hole.
7. After tapping the exhaust, arrange it into a circle. Cover with plastic wrap or baking cloth and relax for 15 minutes.
8. After slack, it is divided into 6 parts and spheronized. Arrange into the baking tray, put it in a warm and humid place, and carry out the second fermentation.
9. Ferment in the oven at 35 degrees for about 40 minutes, and put a bowl of hot water in the bottom layer to maintain humidity.
10. Take out the fermented dough and sprinkle it with high flour, and cut it into a pattern you like.
11. Preheat the oven at 180 degrees, middle level, upper and lower fire. Put the dough in for 5 minutes and then adjust it to 160 degrees for 20 minutes, and bake it until the sides are golden.
12. Baked.
13. The cut surface the next morning showed fine and even stomata. Soft without losing elasticity.
14. Close up
Tips:1. The amount of sugar is relatively light and can be increased by itself, but it is best not to exceed 30g.
2. It is best to use pure milk and pure soy milk without additives, which are generally sold in refrigerators in supermarkets. The purpose of doing it by myself is to hope that I can eat healthier and stay away from diseases.
