1. After kneading the dough, divide it into 6 equal parts, cover with plastic wrap and relax for 15 minutes.
2. After proofing, roll it into a long shape, fold it vertically and then roll it into a long shape, relax for 15 minutes and then roll it into a rectangular shape along the length of the roll.
3. Put the semi-finished products in the toast box one by one, and cover them with plastic wrap to proof them.
4. When the proofing reaches 8/90%, cover the lid of the mold and put it in the preheated oven for baking. Bake in the oven at 160 degrees for 40 minutes and serve (when baking for 15 minutes, it is best to cover with a layer of aluminum foil, which can effectively control the problem of excessive color).
5. Demould immediately after being out of the oven.
6. Place the side on the cooling rack after demoulding, and put it in a fresh-keeping bag after it is completely cooled.
7. After breaking, the layers are obvious and the milky fragrance is rich.
Tips:Kneading with dough is the key. You don't have to knead out the glove film, but you must also knead out the thick film.
