This party comes from making bread with love and freedom.
Put the dough ingredients other than butter together, knead until the expansion stage, add butter to the full stage.
Immediately divide the kneaded dough into 80 g/piece, and then relax for 5 to 10 minutes after spheronization.
The slackened dough is squashed into an elliptical shape. After turning over, it is folded inward from 1/3 of the upper and lower sides, and then folded in half to press the interface.
Knead the dough to a length of about 25 cm, flatten it with a rolling pin, roll it up, place it on the flattened dough, wrap it in a flattened dough and close it.
Place the dough on a baking tray with a cloth and place it in a warm, humid place for the final fermentation, which takes about 30 minutes.
At the end of the fermentation, boil the sugar water, put the sugar and water together and boil and turn to a small fire.
The fermented shellfish dough was placed in sugar water and boiled for 30 seconds on each side.
Drain the boiled bacon and put it in a baking dish.
Immediately put in the middle layer of the oven preheated to 200 degrees Celsius, fire up and down, and bake for 20 minutes.
The shellfish dough has a relatively low water content and is tightly packed. Do not add too much water because the dough is not good. After the completion of the whole stage, the dough of the shellfish is good, it is not easy to retract during shaping, the surface is smooth, and it is not easy to crack after baking. Baker's dough should be baked immediately after it has been boiled and drained.