It's so soft, so soft, so soft, sour, and cocoon

Recipe Recommendations

• Chinese materials appropriate amount
• high-gluten flour
• milk 100g
• protein 24g
• light cream 90g
• butter 6G
• sugar 5g
• Highly sugar-tolerant yeast 3g
• main dough appropriate amount
• yeast 2g
• salt 3g
• coconut stuffing appropriate amount
• coconut 100g
• eggs 50g

• sweetening
• roast
• a day
• senior

Steps for It's so soft, so soft, so soft, sour, and cocoon

1

a mixture of all the materials in the medium, which is fermented in a smooth pasta, and then fermented in a closed container room for half an hour to one hour, and then in a freezer for more than 17 hours, the fermentation occurs twice to 2.5 times the size of the fermentation: the membrane does not need to be ploughed out, and the mix is even. i use daily flour to eat water. if you use another brand, reduce the amount of water between 5 and 10 g, as appropriate

2

After the Chinese fermentation, the gas is torn into small pieces, mixed with all raw materials except butter and salt in the main noodle formulation, rubbed out a sheet of film in the cook ' s machine or in the bakery, then added butter and salt to the film, rubbing it again to the full stage, remember, it must be full. That is the key to soft bread. A warm reminder: "The amount of water here will require a little bit of patience, so give it to the machine." It's super elastic. It's got a blastable mass

3

It's fermented twice as big, it's fermented, it's fermented, it's exhausted, it's split into six pieces, and it's rounded up for 20 minutes

4

And take out a noodle in the form of a cow's tongue, and wrap it in a coconut, and roll it in the form of six strips. Three pairs of braids, which everyone will do, so don't repeat. It's a long story

5

Two to one and a half times warm and wet, and a little bit of egg fluid on the surface

6

When the fermentation is completed, the preheated oven will be baked at 180 degrees for about 15 minutes. The elastic zone of the right and the left is a minute or two, not too much left or too much left, depending on the temper of the oven. When you're baked, you eat

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