1. Put all the ingredients except butter and red dates into the mixing tank.
2. Stir into a preliminary dough and add butter.
3. After adding the butter, stir into a soft and smooth dough, the complete stage of the dough.
4. Add the red dates and stir a little until evenly distributed.
5. Cover with plastic wrap and place in a warm place for the first fermentation.
6. Fermented to twice the size, the finger sticks with the flour and does not retract.
7. The fermented dough is vented and divided into five pieces and rounded.
8. After the small dough sits for 15 minutes, take a dough and roll it into an oval shape.
9. Turn it over and roll it up from the top.
10. Rolled into a torpedo shape, the bottom interface is kneaded.
11. Make a few other doughs in turn.
12. Warm and humid environment for the second fermentation. 30 degrees, 70% humidity, about 40 minutes.
13. After the fermentation is finished, the flour is cut and the knife is cut.
14. Then put it in the oven at 180 degrees, middle level, and fire up and down for 20 minutes.
15. Baked
16. After breaking apart, the organization has a clear structure and is very soft.
Tips:1. The set temperature is adjusted according to the temperature difference of your own oven, and the side is golden yellow.
2. To judge whether the dough is fermented well, use your fingers to dip the flour into the middle of the dough and poke a small hole. If it does not shrink or collapse, the fermentation is successful. If the subsequent dough is not easy to roll out, it means that the slack is not enough, and you need to continue to increase the time.
3. Because the water absorption of different brands of flour is different, the amount of milk should be adjusted by yourself.
