1. Put the starter ingredients into the mixing bowl and stir with a spatula until there is no dry powder. Cover with plastic wrap and leave to ferment in a warm place for about 3 hours.
2. After the starter is made, you can see that the tissue inside is honeycomb-shaped.
3. Put the fermented starter and the ingredients of the main dough (except butter and salt) into the cook machine. This kind of film can be pulled out in about 8-10 minutes. At this time, you can add salt and softened butter, and continue to knead.
4. Until the hand mask is rubbed out.
5. Cover the kneaded dough with cling film at about 26 degrees. (The temperature of the first shot should not exceed 28 degrees)
6. For about 50-60 minutes, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
7. Take out the dough and divide it into 6 equal parts. Knead the dough and let it relax for 10 minutes.
8. Take a portion of the dough and knead it into a strip.
9. Fold in half and twist 2-3 turns.
10. Then plug the joint part into the half-folded round hole.
11. After shaping, put it in a 11-inch deep baking pan in Yangchen for second hair. (The temperature of the second engine should not exceed 38 degrees)
12. About 50 minutes, the fermentation time is not fixed. It depends on the state of fermentation. After the second hair is finished, use your fingers to stick the flour and press it lightly. If you rebound quickly, you need to send it again. If you rebound slowly, it will be sent. Okay, if it doesn't bounce back when pressed, it is over.
13. Preheat the oven at 160 degrees for 10 minutes, then put it in the middle and lower layer, and bake for about 30 minutes (pay attention to the coloring, and cover with tin foil according to the situation). Brush the surface with butter after baking.
Tips:1. This formula is high-flour (queen); low-flour (Xinliang). If both high- and low-flour use Xinliang, the amount of milk in the main dough will be reduced by about 10-20 grams. Adjust according to the dough state.
2. The whole egg liquid here is the amount of an egg. After peeling 54 grams, the weight of milk in the formula can be replaced with water.
3. The starter can also be made the night before, just put it in the refrigerator.
4. Each oven has a different temper, so the baking temperature and time are for reference only.
