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1
Weigh all the ingredients except butter, put them into the bucket of UKOEOU8 chef machine, and stir evenly at low speed. -
2
Stir evenly, then turn to high speed and beat into a ball; turn to low speed, add butter and mix until completely combined. After the butter and dough are combined, turn to high speed and punch out the glove film. -
3
Start the fermentation with the temperature of the Gobic F110S fermentation box being 28 and the humidity 75; ferment until it doubles in size. -
4
Dip your hand in powder and poke lightly. If there is no rebound, it means the shot is complete. -
5
Deflate the dough, divide it into ten equal parts, roll into balls and cover with plastic wrap to rest for 10 minutes. -
6
After the relaxation is completed, exhaust air and round again, put it into the fermentation box and start the second fermentation (temperature 35, humidity 75), ferment until doubled in size, sprinkle with a thin layer of flour, and put in advance Preheated Kobic C60 oven (160 degrees). -
7
Bake at 160℃ for 18 minutes. -
8
Take it out of the oven and lightly shake it, let it cool and add delicious fillings, whatever you like. This filling recipe: custard flour: 40g egg yolk: 4 sugar: 70g milk: 300g.
