1. The high-gluten flour and water in the soup ingredients are mixed and stirred evenly.
2. Heat over a medium-to-small heat, and stir while heating to prevent the bottom from getting stuck.
3. Heat until the batter is thick and stir until the lines appear and leave the fire, cover with plastic wrap and cool to room temperature, set aside.
4. Put all the ingredients in the dough, including the cooled soup, into the chef's machine and knead.
5. Knead until it is thick, add butter and continue to knead until it is fully expanded.
6. Put the dough in the basin and cover it with plastic wrap for the first basic fermentation.
7. Fermented to 2 times the size, the sticky powder does not rebound or collapse.
8. Roll out the fermented dough to exhaust.
9. Divide the dough into 3 equal parts, cover with plastic wrap and let it rest for 15 minutes.
10. Take out the dough, roll it into a tongue shape with a rolling pin, then turn it over and roll it up.
11. After rolling, cover with plastic wrap and continue to relax for 15 minutes.
12. Take out the dough, close it down, continue to roll it out, turn it over, and put in the pork floss.
13. Roll it up, closing it up, and put it in a toast mold.
14. Put it in the oven for two times, the temperature is 35-38 degrees, about 30-40 minutes, and it will be 8 minutes full.
15. Preheat the oven in advance, fire up and down 180 degrees, and bake for 35 minutes (the baking temperature can be adjusted according to the temperature of the oven and the color of the mold).
Tips:1. The amount of liquid in the dough is generally not to be poured all at once. It is necessary to reserve 10% of the amount, about 10-20g of milk, and then add it as appropriate according to the water absorption of the flour.
2. The fermentation time cannot be fixed, and the time needs to be adjusted according to the state of the dough. Room temperature, dough state, yeast activity, etc. are all factors that affect fermentation.
3. When making bread for the first time, please make it strictly according to the recipe, and do not change the recipe at will to cause failure.
4. The first serving temperature is 28 degrees, the reference time is 60 minutes, the second serving temperature is 35-38 degrees, and the reference time is 30-40 minutes. The fermentation time is for reference only, depending on the state of the dough.
