Cooking Steps

1. 

   Step1:Mix the raw materials other than butter into a ball (add water at discretion), knead until the surface is smooth, then add butter and knead until the expansion stag

2. 

   Step2:Put the dough into the container and cover with plastic wrap for the first fermentation. Ferment to twice the original Two point five Times the size (press the surface with fingers. The state of small pit not springing up

3. 

   Step3:The dough is divided into 60g pieces by exhaust. After rolling, cover with plastic wrap and relax for about 15 minutes

4. 

   Step4:The loose dough is rubbed into long strips. It is wrapped around the sausage and put into the baking tray

5. 

   Step5:Place the baking tray in a warm place for the final fermentation for about 40 minutes (the dough is twice the original size). Preheat the oven for 185 degrees. Heat the middle layer up and down for about 20 minutes (cover the surface with tin paper after coloring