1. Add ice water to the bread bucket.
2. Add the weighed high flour.
3. Add sugar, salt, and milk powder and mix into a dough.
4. After kneading into a dough, put it in the refrigerator for about half an hour, then add yeast and knead together.
5. When such a thick film appears, add softened butter to fully expand.
6. The dough is slightly smoothed and put into the fermentation box and covered with plastic wrap to start basic fermentation. The state will be checked at 26 degrees.
7. The fermented dough can be dipped in powder and poke the hole without shrinking or collapsing.
8. Divide into 3 equal parts.
9. Cover with plastic wrap and relax at room temperature for about 15 minutes.
10. Roll the loose dough into a beef tongue shape and roll it up and continue to relax for 15 minutes.
11. The loose dough continues to be rolled into a beef tongue shape, rolled up from top to bottom, and placed in the toast box, and it will be used for two times at 36 degrees to see the state.
12. You can put it in the preheated oven when it's about 9 minutes full! Don't cover the second hair with plastic wrap. When the oven was too late, I took out the toast box and fermented at room temperature and covered it with plastic wrap.
13. The tin foil can be covered by coloring at 200 degrees for 40 minutes.
14. The coloring is okay.
15. The heights of the three peaks are also similar.
16. The organization is extremely delicate and soft.
Tips:The amount of water depends on the water absorption of the flour, and the oven is the same. The temperature I use is the actual temperature displayed by the thermometer.
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