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1. Put the ingredients except butter in the basin. It is recommended to separate the yeast and sugar slightly to avoid affecting the activity of the yeast. Next, reserve about 10 grams of liquid; (due to the difference in water absorption of the flour brand)
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2. Use chopsticks to stir slightly to form a dough;
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3. Take out the operating table, press the bottom of the dough with your left hand, stretch the dough back and forth as long as possible with the palm of your right hand, and use a scraper to sort the dough together and then stretch it. If you are tired, you can also use the scraper to chop the dough and knead it. The dough texture is more uniform, until a thick film is kneaded; (If the dough is dry during the kneading process, add a small amount of remaining liquid several times. Secondly, if the kneading dough is slightly sticky, please do not add flour. If it is too sticky, it will be a small amount. Add flour one time)
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4. Add softened butter and continue to knead the dough; (after adding the butter, do not add flour to the dough if it is sticky)
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5. At the stage of expansion and kneading, a thin, semi-transparent and strong film can be pulled out with smooth and jagged edges;
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6.
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7. Weigh the kneaded dough and divide it into 3 equal doses;
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8. Knead the small doses separately to exhaust air;
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9. Turn it over and roll it up from the bottom up;
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10. Add toast and ferment at room temperature until it is eight to nine minutes full;
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11. Preheat the oven to 150 degrees, close the lid of the toast box, bake for 50 minutes, take out the shaker, and lie on its side to cool;
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Tips:1. The room temperature is too high now. If you are unfamiliar with hands rubbing, it is not recommended to try it. Please pay attention to cooling operations such as tying ice packs when making noodles. 2. If you do not eat it immediately, it is recommended to pack it in a fresh-keeping bag when it is cooled to residual temperature to keep it moist and soft 3. During the fermentation or rolling process, please cover the other dough with plastic wrap to avoid drying on the surface of the dough;
