1. Mix and knead the middle kind of ingredients until there is no dry powder, put them in a fresh-keeping box and keep them in the refrigerator for about 20 hours (if you are in a hurry, you can keep them at room temperature for about 3 hours), mainly depending on the state of the dough. The honeycomb shape as shown in the figure is enough.
2. Put the other ingredients of the main dough, except butter and salt, and the medium-type dough (the medium-type dough is cut into small pieces with a scraper) in the cook machine and knead. It takes about 10 minutes to pull out such a film. At this time, you can add salt and softened butter, and continue to knead.
3. Knead the hand mask, then take 100 grams of dough and add red yeast rice powder and knead well, then take 100 grams of dough and add bamboo charcoal powder and knead well.
4. Put the kneaded dough into the fresh-keeping box, and perform one round at about 26 degrees (the temperature of one round should not exceed 28 degrees).
5. About 50-60 minutes, the dough will grow to twice its size (use your fingers to stick flour and poke a hole in the middle of the dough, and it will be ready without shrinking or collapsing).
6. Take out the three colors of dough.
7. Divide the dough of each color into 10 parts, cover with plastic wrap and relax for 20 minutes (the dough can be divided into 10 parts of different weights at will).
8. Take a portion of each of the three colors of dough, and knead the red dough into strips equal to the length of the mold. The black and white dough is rolled into a rectangle with the same length as the mold.
9. Wrap the red dough in black.
10. Then wrap the black dough with white, and do the same for the other 9 portions.
11. After the ten pieces of dough are ready, put them in a heart-shaped toast box of 450 grams in the morning, and cover the lid for two servings (the temperature of the second serving should not exceed 38 degrees)
12. Use the little trick I taught you before (take a toothpick to mark the position of 1cm, and gently put it into the mold from the small hole of the mold, the end of the toothpick should be exposed).
13. The toothpicks will rise slowly with the fermentation of the dough. When the mark is exposed, it proves that the second round is in place. Take out the toothpicks and prepare to put them in the oven.
14. Put in the oven after preheating at 180 degrees, and bake the middle and lower layers at 180 degrees for 35 minutes.
Tips:1. The water absorption is different for different flour brands. It is best to reserve 10 grams of water in the main dough and add it according to the state of the dough.
2. Fresh yeast is used in the recipe, which is 3 grams when converted into dry yeast.
3. The oven has different tempers, so the baking time and temperature are for reference only.
