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1. Mix and knead the Chinese ingredients, and form dough, refrigerate and ferment for more than 17 hours
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2. Fermented to double size
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3. Tear the middle seed into small pieces and add all the ingredients in the ingredients (except butter)
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4. Start the dough mixing program and knead it into a smooth dough
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5. Add butter and knead to the expansion stage
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6. Put the lid on and start the fermentation process, about two hours
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7. Prove until the dough is twice as big
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8. Take out the exhaust and let it stand for 15 minutes
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9. Divide into equal parts
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10. Shaping, put into the mold, and carry out the second fermentation
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11. Ferment until the mold is 80% full, put it in the oven at 180 degrees, about 30 minutes
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12. Take it out and let it cool down naturally
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13. Slice it, serve with fruit salad, or just eat it like this, it’s ok
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Tips:Heart-warming reminder: The oven can be adjusted up and down according to your own home’s milk and the water absorption of the flour
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