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1. Put the hot seed medium and high flour, glutinous rice flour, and salt in a basin, put it in the basin, and stir quickly to form a dough;
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2. Keep in the refrigerator for more than 16 hours before use
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3. Except salt and butter, put the ingredients of the main noodle into the cook machine and stir until they become gluten;
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4. Then add salt
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5. Beat until the thick film has no teeth;
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6. Add butter
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7. Beat to the glove membrane;
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8. Then tighten it and put it in the fermentation basin, cover with plastic wrap, and ferment at 28 degrees for 40 minutes;
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9. Divide into six doughs of the same size, tighten them up, cover with plastic wrap and wake up for 20 minutes;
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10. Use a rolling pin to roll out a long strip,
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11. Then stack the two ends toward the middle
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12. Continue to cover with plastic wrap and wake up for 20 minutes;
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13. Then use a rolling pin to roll out a long strip
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14. Roll it out with a rolling pin, then roll it into a roll and put it in a toast mold
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15. Fermentation at 32°C and 75°C to 90% full;
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16. The oven surface fire is 180 degrees, the bottom fire is 200 degrees, put in the fermented toast, and bake for 40 minutes; (covered with tin foil after coloring) "Neiyi, imported Australian beef, organic throughout the process, and pure quality pure milk"
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Tips:\n1. No matter what you bake in the oven, it needs to be preheated for more than 20 minutes, so that the temperature in the oven will be stable.\n2. Toast fermentation does not require humidity for the first shot and humidity for the second; Need to cover the fresh-keeping film; otherwise, do not need to cover
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