Cooking Steps

1. 

   Step1:Put all materials except butter, egg liquid and raisin into the container and mix well. Add milk slowly while stirring with chopsticks to make it into flakes of snow.

2. 

   Step2:Knead the dough out of the tendons (the dough can be covered with film) and have a smooth surface. Knead it evenly with butter.

3. 

   Step3:Put the dough in a container. Cover with a damp cloth. Put it in a warm and humid place for the first fermentation (I usually put it in the middle of the oven. Put a dish of water in the lower layer. Then set the oven to 30 degrees below the fire).

4. 

   Step4:After fermentation, the dough will be twice as big as before. It will not rebound if you press it with your fingers.

5. 

   Step5:Use both hands to gently press the dough after fermentation to let out the gas.

6. 

   Step6:Then cut into 70 grams. Round. Cover with wet cloth for a second fermentation. About 15 minutes.

7. 

   Step7:Extrude the dough after the second fermentation by hand.

8. 

   Step8:Take three dough and roll them into tongues.

9. 

   Step9:Put a ham sausage in the middle of each.

10. 

    Step10:Wrap and squeeze tightly. Put it in the baking tray and cover with wet cloth. Put it in a warm and humid place for the last fermentation. About 35 minutes. At the same time, in order to prevent the remaining dough from over fermenting, put it in the refrigerator for cold storage.

11. 

    Step11:Brush the fermented ham with egg liquid.

12. 

    Step12:Sprinkle sesame seeds.

13. 

    Step13:Put the bread into the preheated oven. Middle layer. Heat up and down. 180 degrees. Bake for 20 minutes until the surface is golden.

14. 

    Step14:Take out the remaining dough from the refrigerator, roll them into circles, and put in some honey peas.

15. 

    Step15:Inclusion.