1. Prepare all the ingredients, and put all the dough ingredients except the butter into the noodle bucket of the chef's machine.
2. Start the cook machine, mix the ingredients at low speed, and then increase the speed a little bit to beat the dough to a coarse film state.
3. Add the softened butter and continue beating until a firmer transparent film can be pulled out.
4. Gather smoothly into the fermentation box, ferment to 2 times the size.
5. Take out the dough and let it ventilate. Divide it into 8 equal parts, gather it up smoothly, cover it with plastic wrap, and let it rest for 15 minutes.
6. Take out a loose piece of dough, divide it into 6 equal parts again, and round it into the mold.
7. Put it into the oven to ferment at 38 degrees to 1.5 times its size.
8. After the fermentation is complete, you can squeeze a little salad dressing on the surface, if you don't like it, you can ignore it.
9. Put it in the preheated oven and bake at 150 degrees in 3D hot air mode for about 25 minutes. If the surface color is too heavy, you can cover it with a piece of tin foil.
10. After the baking is completed, take out the mold directly, let it cool and seal for storage.
Tips:1. Different brands of flour have different water absorption. The liquid is adjusted according to the state of the dough. It is better to reserve some liquid for the first production.
2. The temperature difference of each oven is different, the time and temperature given in the formula are for reference only, please adjust as appropriate according to the actual situation.
