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1. Mix all the materials in the middle seed and stir evenly, as shown in the picture, fermented in a warm place to 3 times the size (all honeycombs in the over-expanded state) or 1 times the size and put it in the refrigerator overnight, I am three times the size of the direct fermentation made.
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2. After weighing all the ingredients of the main dough except butter, put it into the cook machine, cut the fermented middle-species dough into pieces, stir together, the cook machine about 15 minutes, the dough expands smooth
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3. At this point, the dough is smooth, add butter, and continue to knead the dough for about 15 minutes, until the glove film appears.
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4. As shown in the picture, kneading is over
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5. Divide the kneaded dough into 6 equal parts. Cover with plastic wrap and place the sugar noodles for 20 minutes.
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6. Rub into a long strip
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7. Fold in half, leave a hole on the left end, and twist into a twist pattern as shown in the figure
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8. Pass the right end into the hole reserved at the left end, as shown in the figure. A hole is reserved at the right end of the perforated dough. Thread the left tail into this hole last
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9. As shown
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10. Spread butter on the plate, put it on the plate, put it in the oven for second fermentation, and put a basin of boiling water in the oven to maintain a certain temperature and humidity. Fermented for about 60 minutes, the bread will swell close to a full plate.
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11. The fermented bread dough, as shown in the picture. Ready to bake, the middle and lower layers, take out the hot water basin, adjust the upper and lower fire of the oven to 175-180 degrees and bake for 30 minutes (28 minutes) depending on the temperature of the oven. Please adjust the temperature and time as appropriate.
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12. After baking! Demold immediately! Remember! It must be demoulded immediately after taking it out of the oven. Put it on the drying rack and apply liquid butter quickly! (This step) The order is crucial.
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13. As shown
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