Step 1

Put all ingredients except salt and butter into the chef’s bucket, mix and stir at low speed to create a coarse film

Step 2

Add salt butter and beat the glove film after whipping on low speed

Step 3

You can pull out the glove membrane

Step 4

The beaten dough is fermented once until it doubles in size

Step 5

Leavened dough

Step 6

Divide the dough into 4 equal parts, roll it into a roll, cover with a damp cloth or plastic wrap and let it rise for 15 minutes

Step 7

Take a piece of dough and roll it into a cow tongue shape

Step 8

After rolling up

Step 9

Leave to rise again for 15 minutes

Step 10

The dough after the second roll is placed in a toast box

Step 11

Put it in the oven, then add a bowl of hot water and let it ferment at 38 degrees

Step 12

Ferment until the mold is 90% full

Step 13

Brush with a thin layer of egg mixture

Step 14

Preheat the oven for about 10 minutes in advance Bake in a home oven on 160° and 180° for 35 minutes When the baking is almost ten minutes old, the surface begins to color, at this time cover with tin foil and continue baking for the rest of the time

Step 15

The toast must be shaken twice to shake out the heat inside. Otherwise, it will also cause a collapse, and I just didn’t have an earthquake before

Step 16

finished product