1. Prepare the required ingredients.
2. Add 120 grams of milk to the whole wheat flour, mix well and seal and refrigerate for one hour.
3. All the other ingredients except butter, including the whole wheat soaked in advance, are added to the mixing tank of the chef's machine. Stir slowly until the ingredients are uniform, and then increase the speed.
4. When the dough is stirred to be elastic, add butter that has softened at room temperature, slowly let the butter blend with the dough at low speed, and then increase the speed to beat until a strong and elastic film, but not a thin transparent film.
5. Gather the dough smoothly, put it in a fermentation box, and send it into the steaming oven, set it to ferment for 60 minutes at 25 degrees.
6.
Pour out the fermented dough, with the bottom facing up, sprinkle a little hand powder to exhaust, then fold it in three left and right, and then fold it in half.
7. Put it in the steaming oven again and ferment at 25°C for 30 minutes.
8. Take out the fermented dough, divide into three equal parts, round and relax for 25 minutes.
9. The loose dough is harvested into an olive shape from the middle, rolled out, and the bubbles on the edges are directly patted off.
10. Turn it over, roll it up from top to bottom, and let it rest down for 20 minutes.
11. When it relaxes, roll it out again, turn it over, and roll it up.
12. Put it into the toast box with its mouth down.
13. Put it into the steaming oven and ferment at 38 degrees to 9-10 minutes full.
14. Finally, put it into the preheated oven and bake it at 180 degrees for 28-30 minutes in the full-bake mode.
Tips:1. Please adjust the amount of liquid according to the flour, the environmental humidity and the degree you can control.
2. The butter should be softened at room temperature, not very hard, and not liquid.
