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1. Put all the dry ingredients first, put the salt and sugar diagonally, and put the yeast in the middle
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2. Add water and eggs, I added two small earthen eggs here
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3. Stir to form a dough
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4. The cook machine kneads the dough to the expansion stage, the film is thicker and easy to break
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5. Add the softened butter cubes
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6. Continue to knead to the complete stage, you can pull out a very thin elastic and tough film
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7. Using the one-time fermentation method, directly shaping and weighing out three equal portions of dough
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8. Knead and cover with plastic wrap to relax for 15 minutes
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9. Take a portion of the dough and flatten it, roll it out into a strip with a rolling pin
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10. Turn it over, roll it up, and continue to relax for 15 minutes
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11. Roll it out again
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12. Turn it over, thin the bottom edge, and roll it up
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13. Put the toast box in the same direction
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14. Cover with a wet towel and put it in the oven to ferment until the toast box is 9 minutes full
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15. The oven does not need to be preheated, just put it into the oven, cover with tin foil, adjust the upper and lower tubes to 150 degrees, place them in the middle and lower layers and bake for 50 minutes
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16. After the baking time is up, take it out immediately, and cool down to lukewarm on the side, and store it in a sealed container.
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Tips:1. I used two small soil eggs of about 80g and 80g of water. The amount of liquid is 160-180g. According to the hygroscopicity of flour and the humidity of the environment, it is best to use ice water in summer.
2. The temperature of the oven is adjusted according to the performance of the own oven.
