1. Prepare materials and weigh them for use
2. All ingredients except butter, put liquid ingredients first, including sugar and salt
3. Refill powder materials
4. Start the iMix button and knead the dough for 20 minutes
5. After 20 minutes, add butter, select the iMix program, and continue to knead the dough for 20 minutes
6. After kneading the dough, let the dough rise at room temperature to 2.5-3 times its size
7. Take out the dough and squeeze it out, then knead and relax for 15 minutes
8. Divide the dough into 10g portions, round it, and place it in an 8-inch pizza pan
9. Put a bowl of warm water at the bottom of the oven, put the pizza pan in the oven for secondary fermentation to 2 times its size
10. Dough that has been fermented for the second time
11. Preheat the oven to 180 degrees, and roast the middle layer on the upper and lower fire for 12 minutes
12. After baking, take it out, and brush a layer of sugar water on the surface (a proper amount of white sugar melts into sugar water)
Tips:1. Leave a little gap when the kneaded dough is placed in the pan, and the dough will be twice as large as it is fermented, and it will be full.
2. Put a bowl of warm water in the oven during fermentation to better maintain the humidity of the dough.
