Cowbread

1

Put all materials except butter in the basin

2

Get everything ready

3

Pour all but butter into the basin and mix it with milk several times

4

Mixed and even. Should be a little sticky

5

Scratch the noodles to surface smooth

6

The noodles grow

7

The long stripes are folded and repeated

8

Scrambling for about 30 minutes, pulling a little bit of pasta to see if there's a rough film. Growing-up strips continue to fold, with the aim of improving

9

Once fermented, the first fermentation in the container was 2-2.5 times larger

10

Put the fermented face down to the bubble, squirm it down a few times, squirt it into a face, cut it into a triangle, roll it up from the bottom of the triangle to the top of the corner

11

And then you put the rolled horns in the grill, and you ferment them twice-2.5 times bigger

12

Brush a thin, fermented oxen, preheat the oven 165 degrees, 18 minutes, just bake it to the top, brush a little bit of butter on the pot, add to the color of bread, and it'll be beautiful

1/ Kneading dough is hard work, and it is not always easy to knead it until a thin membrane forms. You must roll it into a long strip, fold it in half, and keep kneading; you can keep experimenting with it. 2. The dough must ferment until it is 2-2.5 times its original size; otherwise, the bread won't expand during the second fermentation, it won't rise, and it won't hold its shape. 3. Do not make the dough too dry. 4. You must use high-gluten flour and cannot substitute it with dumpling flour or the like; it is sold in supermarkets. 5. Actually, making bread really isn't that hard. Aside from butter, you basically have all the other ingredients at home, so it is relatively simple. Everyone can try it when they have time. Sometimes, when you actually get your hands dirty and try, you will find it is not that complicated. I am doing this for the first time too, so I hope those of you who want to make it but haven't dared to will give it a try. You can definitely do it.