1. Let's make the middle seed first: 220 grams of high-gluten flour, 140 grams of milk, 3 grams of yeast, mix and knead into a smooth dough, cover with plastic wrap and leave in the refrigerator to ferment for more than 17 hours.
2. The middle seed is fermented and torn into small pieces. Mix with the ingredients of the main dough except butter and throw them into the dough mixer. I use the ACA chef machine. Hand rubbing is also this step.
3. Knead out the thick film and add butter to continue kneading.
4. The glove film can be pulled out and the dough is kneaded, and the dough will be fermented. If the room temperature is less than 28 degrees, it can be fermented in the oven.
5. The dough grows to 2.5 times the size.
6. Move the dough to the chopping board and vent it into 12 equal parts, and let the plastic wrap on the round lid relax for 15 minutes.
7. . The loose dough is rolled into a cowshed shape.
8. Fold both sides in half toward the middle.
9. Roll out again.
10. Roll up and down to the middle.
11. The two sides are equal.
12. Turn it over and place it.
13. Put it on the baking tray for fermentation. This step is also put in the oven to ferment if the room temperature is low. Put a bowl of hot water in the oven.
14. After finishing the second round, sift the high-gluten flour on the surface and cut the pattern with a knife.
15. Preheat the oven in advance. Bake the middle layer on the upper and lower heat at 170 degrees for about 25 minutes. In the middle, observe the coloring situation, and the tin foil can be added as soon as the color is applied.
16. It's really too soft and it tastes great.
Tips:The ACA I used in the cook machine knead the super-tough film in 20 minutes.
It is possible to ferment for 17 to 72 hours.
The water absorption of flour is different. Observe the dough softness and adjust it by yourself.
The baking temperature and time are subject to the temperature of your own oven. Observe the coloring situation in the middle.
