1. Prepare materials. Cut the butter into small pieces in advance to soften it and set aside. If the time is not enough, you can put the oven in the fermentation stall for softening.
2. In addition to salt and butter, other ingredients are put into the noodle bucket of the chef's machine, and the yeast is dug into the flour and put into it.
3. First turn on the first gear and mix until there is no dry powder. Then turn to 2-3 gears to hit the coarse film stage. Add the softened butter and salt. Turn to gear 1 to let the butter and the dough blend. Turn to gear 3-4 and hit the bottom of the tank until it is basically non-stick, and the dough is smoothly hung on the dough hook. Just expand, the buns do not need to be specially coated with glove film.
4. Take out the dough, hold the dough with both hands, and fold it toward the outside of the body. Measuring surface temperature, 26.3℃. Normal temperature milk is also available in winter, and iced milk is needed to control the noodle temperature in summer. Prevent the noodle temperature from being too high to cause premature fermentation.
5. Put it in a clean basin, cover with plastic wrap and start the first fermentation at room temperature of 27-28°C. Let it grow for about 50 minutes, and it will be twice as big as the state. The cling film poke holes, one is to mark the initial dough size, and the other is to breathe. I fermented at 28℃ in the oven, and the room temperature is too low.
6. The fermented dough is taken out, usually by poke hole inspection, and the finger tip is dipped in powder to poke the hole without obvious shrinkage and collapse. I didn't poke holes to check, just check the status. Then press and fold to exhaust.
7. Divide into 35 portions, each of 16 grams. Cover with plastic wrap and let it rest for ten minutes. Later rounding is also possible.
8. Take a piece of dough, I rolled it out before rolling it out. Roll out into a circle.
9. Five slices in a row. The next one covers 2/3 of the previous one.
10. Use chopsticks to press in the middle.
11. Roll up from the left to the right. Roll it gently without any extra force.
12. Finally, roll it up a little bit and knead it slightly.
13. Then cut it in half with a knife. Use your right-hand account to close the bottom a little bit inwards and tidy it up.
14. The rest of the same operation is discharged into the 8-inch movable bottom non-stick mold, and the bottom can also be fixed. For other molds, you need to apply butter to prevent sticking.
15. Then put it into the oven fermentation stall, cover with a squeezed wet cloth to increase the humidity, the fermentation stall 35 ℃ for the second fermentation, about 45 minutes, the fermentation will be twice as large as shown in the figure, and the bag is squeezed. Take it out and preheat the oven up and down to 190°C. At the same time brush a layer of whole egg liquid.
16. Then put it in the preheated oven, turn it up and down at 180°C, bake for 30 minutes, and cover it with tin foil when the color is satisfied.
17. Once out of the oven, transfer it to a cold shelf and cool it to lukewarm temperature, then it can be packaged and sealed for storage! The sides and bottom are slightly crunchy, and the bottom fire can be fine-tuned according to your own oven.
Tips:Just follow the steps!
