1. The ingredients are ready and the butter softens.
2. Put all the ingredients of the medium dough into a bread machine or a chef's machine to knead the dough.
3. Knead the dough into a smooth dough, put it in a container, cover with plastic wrap and put it in the refrigerator to ferment for 18 hours.
4. Fermented to twice its original size.
5. This is the state of tearing the inside.
6. Cut the middle seed into small pieces, and put all the ingredients in the main ingredient except butter and salt into the bread machine to knead the dough.
7. When you knead it into a ball, add salt and continue to knead
8. Knead to the expansion stage, the film can be pulled out, but the edge is jagged, so add butter and continue kneading.
9. Knead until the film comes out.
10. The plastic wrap with the rounded lid relaxes for 10 minutes.
11. Divide the dough into 2 pieces, squeeze it with your hands, turn it over and roll it up from top to bottom without rolling too much. .
12. Then cover with plastic wrap and relax for another 10 minutes
13. Roll out the loose dough, turn it over, and thin the bottom edge to the length of the rolling pin.
14. Roll up and tighten the seal.
15. Put it in the Toast Box of Learn Kitchen Kitty.
16. The Changdi steam oven activates the fermentation function at 30 or 35 degrees.
17. Ferment until the toast box is 9 minutes full, and brush the surface with egg white or milk.
18. Bake at 180°C for 40 minutes in the lower part of the oven, and cover with tin foil in time.
19. The hot air is shaken out of the oven, and the mold is removed and allowed to cool. The organization is very fine and soft.
