1. The above formula is suitable for learning kitchen 12 with square non-stick mold
2. Put the above ingredients except butter into the bread machine, cook machine or manual kneading to the extended stage, then add butter to continue kneading to the complete stage
3. Cover the kneaded dough with plastic wrap and ferment at room temperature. Depending on the season temperature, the dough will grow to 2.5 times the size in about 1-2 hours.
4. Take out the fermented dough, flatten it and vent it, divide it into 12 equal parts, round it, and relax for 15 minutes.
5. Roll out the loose dough from the middle up and down respectively
6. Turn it over and fold in three from left to right
7. Roll out the dough again
8. Roll from each side to the middle
9. Turn it over and put it in the baking dish one by one
10. Put it in the oven, set 38 degrees two times, put a cup of warm water to increase the humidity. About 20-30 minutes for the second serve
11. The fermented dough, sift the high flour, and cut out the cross shape with a blade
12. Put it in the middle layer of the preheated oven, bake at 160°C for 25 minutes and release from the oven
13. Sweet and soft~
14. White and fat little meal bag
Tips:1 Reserve 10 grams of water for adjustment according to the season and the water absorption of flour.
2 In summer, the temperature is high. It is best to knead the dough in an air-conditioned room to avoid the dough has begun to ferment before it is kneaded.
3 Pay attention to check the coloring and cover the tin foil in time
