Tang Zhong white toast?
Boil the water in Tang Zhong and add all the materials from Tang Zhong. Play at low speed for three minutes and then turn to high speed for two minutes. The finished product feels like paste. After cooling at room temperature, cover and refrigerate for at least 16 hours. I let it go for two or three days this time. As long as it is properly refrigerated, it can be used within one week)
Meishan tasted the kneading mode for three minutes.
Take out the Tang Zhong and add all the ingredients of the main dough except butter. Five minutes at low speed and five minutes at high speed. After adding butter, slow down for three minutes and then accelerate for three minutes.
Meishanpin kneading mode for three minutes, add broken butter and knead for five minutes.
Take out the dough and press it at room temperature for half an hour to remove the air. Exhaust again after half an hour.
Divide the dough into four uniform balls. Turn over and rest 15 minutes.
Dough forming, rolling pin. Ferment until eight points are full, and the oven is close to the lower layer at 200 degrees. Forty minutes.