Cooking Steps

1. 

   Step1:Mix the dough materials with butter to make smooth doug

2. 

   Step2:Add the butter and continue to knead into the expanding stage, put it into the safety film of the container cover for a fermentation room temperature of about 6090 minute

3. 

   Step3:After fermentation, the exhaust gas shall be separated, rounded and relaxed for 15 minute

4. 

   Step4:Roll the dough into an oval shape and put it into a baking tray for secondary fermentatio

5. 

   Step5:After fermentation, brush with egg liquid, spread with semi Saint bacon, squeeze with salad dressing and sprinkle with Scallio

6. 

   Step6:Put the pan into the oven, preheat it at 180 degrees, heat it up and down, and bake it for 20 minutes