Pastry Chef

Step 1. Weighing: Measure flour, sugar, salt, and baking powder according to the designated lines or weights (200g/100g/10g/10g) and transfer them to the bowl.

Step 2. Kneading: Add the dry ingredients, butter, and milk into the mixer; set the specific time and strength, then press the start button.

Step 3. Fermentation: Place the dough in the fermenter or refrigerator as instructed, set the required time and temperature, and ensure the doors are closed.

Step 4. Forming: Dip the mold into the dough for 1 second to shape it, then arrange the required number of pieces on the left tray.

Step 5. Baking: Put on gloves, place the tray in the oven, and set the time and temperature; remove the tray promptly after baking to prevent burning.

Step 6. Packaging: Sort the cookies into the correct boxes based on labels, seal the lids, and attach an expiration date sticker to the front.