Ingredients：
| ·Bread flour |
500g |
·Yeast |
1 tsp |
| ·Warm water |
300ml |
·Fine white sugar |
1 tablespoon |
| ·Salt |
1 tsp |
·Butter, melted |
20g |
Recipe：
1. Melt the yeast with warm water at about 30 ° C to allow them to reactivate. It takes about 15 minutes and produce a small air bubble.
2. Mix the flour, sugar and salt, pour in activated yeast, add warm water and butter in batches and stir with a fork until gradually lump.
3. Then hand-kneading the dough smooth, trimming the edge trimming easier to do this step. If you feel dough is too dry, dip some water, so that the dough to maintain some sticky.
4. The oven is heated to 70 ° C for 3-5 minutes, let the oven at about 30 ° C. Cover with plastic wrap and put into the middle level of the oven. Fermented to 2 times of size for about 40 minutes to 1 hour.
5. Take out the fermented dough to exhaust and plastic, and determine the size and number needed. Place baking paper in the pot, put in dough and then warm the oven, sprinkle about 50 ml of water, manufacturing warm and humid secondary fermentation environment. Open the lid and put the pot in the oven for secondary fermentation, to 2 times the size, takes about 30 minutes.
6. Remove the fermented dough and preheat the oven to 180 ° C. Cut out the pattern in the fermented dough with a knife, sprinkle a little flour, then baked in the oven for 30 minutes.
7. Finally, open the lid for a while to control the surface baking color, remove and cooling then cut into slice to enjoy.