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1
Mix yeast and milk. -
2
Add other ingredients and mix with milk paste. -
3
Then start the mixing program. Stir until both sides are smooth and elastic. -
4
Add butter. -
5
Stir until the dough can be pulled out into a smooth mask. Then knead the dough into a smooth dough. Place on a plate. -
6
At room temperature of 30 degrees and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to form a sweet dough. -
7
Divide the dough into 60 grams each, roll each into a round shape, cover with a damp cloth and rest for 20 minutes. -
8
Roll the dough into a tongue shape. -
9
Then roll it up and squeeze in the salad dressing. I forgot to take a picture of this step. -
10
Place on baking sheet. Ferment for 50 minutes at a temperature of 30 degrees and a humidity of 75%. Put it in the oven and put a bowl of boiling water at the bottom. Put it into a 42-liter Galanz oven, set the upper heat to 200 degrees and the lower heat to 180 degrees and bake for 13 minutes. Each oven has a different brand and size, and the set temperature and time are also different. -
11
Take it out and see the finished product.
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