Make hot stamping: Cut the butter into small pieces, add hot water, boil until boiling, then add high powder and fine sugar, stir evenly, and knead into a group. After cooling, wrap it in a brightly colored bag and put it in the refrigerator for 18~24 hours.
Remove the hot dough and return it to warming
Take a clean cooking bowl and put all the dough ingredients except water, butter and flaxseed. Mix these dry materials evenly by hand. Then smash the scalding into it.
Slowly add water to make all the ingredients and make a smooth dough, and start the beating process until the dough enters the full protection stage, which can pull out a transparent film and add flaxseed to the evenness.
Put the dough in a moisturizing place for basic fermentation until the dough doubles
Remove the dough, vent, divide the dough into three portions, cover with clean gauze and set aside for 15 minutes.
After the proofing, the dough is rolled into a roll and placed in a toast mold for final fermentation until the dough reaches 9 minutes and the toast is covered.
Baking: preheating the 190 degree box, the middle layer is up and down, 35 minutes