Cooking Steps

1. 

   Step1:A black tea bag. After the boiling water is washed, take out the tea bag. Leave half a bag of tea powder. Take 85g of tea water. For cooling, mix all kinds of boiled water and flour, mix them evenly. For cooling, reserv

2. 

   Step2:Pour all ingredients and hot dough in the recipe except butter into the chef's noodle barre

3. 

   Step3:Knead until the dough is a little more elastic. Add softened butte

4. 

   Step4:Knead until you can pull out the translucent fil

5. 

   Step5:The oven develops the fermentation function. It is set to ferment at 26 degrees to about 2 times the size. It does not shrink or collapse after being dipped in dry powder by hand to make holes

6. 

   Step6:After exhausting the dough, divide it into 8 parts averagely. Round the back cover and relax the film for 15 minute

7. 

   Step7:Round the loose dough agai

8. 

   Step8:Oven develops fermentation function. Set 36 degrees. Ferment to about twice the siz

9. 

   Step9:Sprinkle almond slices after spraying water on the surfac

10. 

    Step10:Middle and lower layers of oven. Heat up and down. 160 ° 16 minute