Main Ingredients

Flour

180g

Milk

20g

Sugar

40g

Egg

1

Salt

1g

Yeast

2g

Butter

Supplements

Water

Water

Water

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30g

Supplement

Water

100g

Flour

100g

Yeast

2g

Steps

1. This is the fermented iced seed, which has turned into about 3 times of the size of the original one

2. Put the main dough Put the main dough ingredients into the bread machine bucket

3. Pour in the fermented ice seed

4. Turn on a fast mixing program (20 minutes), at the end of the program, the dough is very smooth, let it rest for about 15 minutes

5. Then put in the fully softened butter, and then turn on a fast mixing program (20 minutes), at which time the dough has reached the fully extended stage, and the dough can be pulled out by hand to form a sheet. The dough has reached its full extension stage, when it can be gently pulled out by hand to form a thin and even film. At this point, the dough has reached its full extension and when you gently pull it apart, it will form a thin, even sheet. Leave it alone when the mixing program is finished, and let it rise freely until it doubles in size

6. Starting from one side, roll it up into a long strip

11. Cut it into 12 equal portions

12. Take one portion, and use chopsticks to press a pleat in the middle

13. Remove the chopsticks, and use your hands to grab the ends of the chopstick pleats, pull them, twist them, and pinch them together for the second fermentation

14. After the second fermentation is complete, and it is obviously getting bigger, put it on the pot to steam and turn on medium heat and steam for 10 minutes, and then turn on medium heat. The first step is to make sure that you have the right amount of water to steam for 10 minutes.