1. Medium seed: Mix 175 grams of high-gluten flour, 100 grams of water, and 1 gram of yeast into a dough, put it in a refrigerator at 5 degrees Celsius, and ferment for 17 hours, not more than 48 hours.
2. Cut the fermented Chinese seeds into small pieces, mix 1g salt, 1g yeast, 60g custard sauce, 20g butter, 18g water, 12g milk powder, 25g sugar, and add the cut Chinese seeds Small pieces, knead it to pull out a large piece of film
3. About this, you need to add the softened butter. Add it slowly. I put the butter on the kneading mat.
4. Knead to the complete stage, commonly known as glove film, roll round and cover with plastic wrap to relax for 30 minutes
5. Exhaust after the relaxation is complete, divide into 3 parts, spheronize and relax for 15 minutes
6. Roll the dough into an oval shape and roll 1.5-2 circles, let it rest for 15 minutes, roll the dough long and roll 2.5 circles, and put it in a toast mold
7. Put it in the oven to ferment until it is nine minutes full
8. 180 degrees, up and down fire, 35 minutes out of the oven, demoulding, brushing butter to cool
Tips:The water content in the recipe is relatively high. I usually knead the noodles by hand. It will be very sticky at first. After adding the butter, it is very easy. The water absorption of the flour is different. Please increase or decrease the amount of water as appropriate. It is made in a microwave oven and needs to be completely cooled before slicing.
