1, prepare the ingredients.
2. First put the liquid in the chef's bucket, milk and eggs, sugar and salt on both sides, and reserve 10g of liquid. Because the water absorption rate of each flour is different, it is not enough.
3. Pour in milk powder and toast powder, dig a hole in the middle of the flour and put yeast powder. Salt and sugar should not be in direct contact with yeast, so as not to affect the activity of yeast.
4. Knead the dough with the second gear until a solid thick film can be pulled out.
5. Transfer the dough to the chopping board, without fermentation or rounding. Separate the three doughs directly, arrange them slightly, and cover them with plastic wrap to prevent air drying.
6. Take a dough and roll it directly from the middle to both ends with a rolling pin, about 40 cm long.
7, don't have to turn over, roll directly from top to bottom, the strength should be symmetrical when rolling, three in turn, cover with plastic wrap to prevent air drying.
8. Take a rolled-up roll and roll it directly from the middle to both ends with a rolling pin, about 50 cm long.
9. Roll up from top to bottom. When rolling, the strength should be symmetrical, and the three should be rolled in turn.
10, put it in a toast box, put it in a fermentation box with a temperature of 35 degrees and a humidity of 75 degrees, put it in an oven with no plastic wrap on the lid of the fermentation box, put a bowl of warm water to increase its humidity, and ferment for 9 minutes until it is full.
1 1. Put it into a preheated oven 180℃ and bake for 30 minutes.
12, you can take it out to eat when the time is up.