1. Weigh the required materials in advance
2. Use the post-oil method to mix all materials except butter
3. Start kneading
4. When the dough is slightly fascia, add butter and continue kneading
5. Until a thin and tough film appears on the dough
6. Finish the dough, seal it, and leave it to ferment at about 28 degrees
7. Just send it to about twice the size
8. Take out the fermented dough and knead gently to exhaust
9. Divide the dough into six equal parts
10. Separately spheronize the seal to relax for 20 minutes
11. Take the loose dough, pat it flat, and roll it into an oval shape
12. Flip side down
13. Fold in the middle on both sides
14. Roll long
15. Roll up from top to bottom
16. Put it into the mold and ferment in an environment of about 35 degrees
17. Send it to eighty or nine minutes full
18. Cover and put in the preheated oven and fire up and down at 160 degrees for 40 minutes
19. Demolition immediately after baking
Tips:This formula is for two 450g molds. Two shots should be made to ensure that the fermentation environment has a certain humidity. The oven temperature is for reference only. It can be sealed and frozen for a short time.
