Hong Kong toast

1

Blending hooks to even out all materials

2

Scratch it with your hands

3

The egg-beater was twitched to a smoothing state. It is also known that this is no longer fully extended and can be added to butter. I started rubbing my face with my hands

4

By squeezing, the flour is absorbed into the butter, and then the state is seen, and then it becomes fully extended, i.e. a solid film。

5

Check the facial state. The first fermentation starts when the film is solid

6

When fermented to the point where the finger is dried, the insertion does not shrink or fall. Start venting

7

Try to clear the air in the noodles. The way you can beat it, it's stronger than our face. It can't be too hard. It's broken. Quick press and beat

8

It's split into a flat face, rolled round, covered with a skin mask, loose for 15 minutes

9

Scrolls in small rolls, usually 2.5 to 3 circles. If you want to be more detailed, this step will take 15 to 20 minutes to roll again. Keep your hands on the bottom

10

Quite a bit of space in the middle, not stick together

11

Fermentation to full nine. 180 degrees, 30 minutes。

12

Fall a few times out of the oven, pour the bread out and hang it on the side。

13

Done

14

Organization charts. I can see it's not perfect, but I'm not experienced, so I'm satisfied

1. It was specifically stated that the gold statue powder was used, not that I wanted everyone to follow me and use the same high-gluten powder. However, the water absorption of gold statues is well known. Different high powders absorb different amounts of water, and in the end, they still need to be added according to their own needs and understanding.
2. Although Momo is just a small person, I still hope that everyone will discuss problems together and improve them together. There are still many things I don't understand and I hope someone can advise me. It's really difficult to play baking alone. I don't understand all kinds of problems and take a lot of detours. I hope someone can guide me forward, and I also hope to tell everyone my failure experience as much as possible so that everyone can avoid detours.