1. Add the water and high powder in the soup ingredients to a non-stick pan, mix and stir evenly.
2. Heat over medium and small heat, stirring while heating, be careful to paste the bottom. Heat until the batter is thick and streaked away from the fire. Cover with plastic wrap and cool to room temperature, set aside.
3. Put the main dough ingredients into the noodle bucket of the chef's machine except the butter, the liquid first, and the flour, including the cooled soup. Don't put sugar and salt together, and finally put the yeast in a hole in the flour. Cut the butter into small pieces in advance to soften it and set aside.
4. When there is no dry powder in the first gear, turn to the third gear to reach the coarse film state.
5. Add the butter that has been softened in advance, first mix in level 1, and then turn to level 3.
6. In the fully expanded state, it is the glove membrane, which is thin and strong. Please use your own chef's machine to make the noodles, or you can knead it by hand.
7. Put the dough in a clean basin, cover it with plastic wrap, and let it out. When the sun is good, directly expose it to the sun at 25-28 degrees for 50 minutes. Ferment to double the size, dip your fingers in the powder, and poke the hole without retracting.
8. The fermented dough is taken out and exhausted,
9. Divide equally into 6 portions
10. Knead it round, cover it, or cover it with plastic wrap, and let it rest for 15 minutes.
11. Take a dough, roll it out, turn it over, and pat off the big bubbles on both sides.
12. Roll up from top to bottom and continue to relax for 15 minutes.
13. After the relaxation is good, roll it out a second time, turn it over, spread the pork floss, and roll it up from top to bottom.
14. Close the mouth down and arrange them into the toast box in sequence.
15. Put it in the oven or fermentation box, temperature 35 degrees, humidity 85, two shots, about 40 minutes, until 80% full.
16. Take it out, preheat the oven, up and down 180 degrees, put the toast box into the preheated oven, bake for 35 minutes, and cool off. Satisfied with the color, stamped with tin foil in time
Tips:1. Remember to reserve liquid when making noodles and see the water absorption of the flour.
2. Cool well, and keep the slices sealed.
3. Fermentation depends on the status.
