Cooking Steps

1. 

   Step1:The preparation of soup seeds - 25g high powder and 125g water are evenly stirred. Put them on the stove for heating and stirring continuously. When the paste is heated to the state where there are lines during mixing, it can leave the fire. Cover the container with fresh-keeping film and cool it for standby. Mix all ingredients except butter in a container. Knead into a smooth doug

2. 

   Step2:Add butter. Continue to knead until fully extende

3. 

   Step3:Knead the dough into a round shape, cover with plastic film, ferment the foundation, and expand the volume to 2-2.5 times of the original volum

4. 

   Step4:Take out the dough. Pat the dough gently to exhaust. Then divide it into 3 parts. Roll it round. Cover with plastic wrap. Relax for 15 minutes in the middle

5. 

   Step5:Roll once - take a loose dough. Roll it up and down from the middle into an oval shape. Turn it over. Roll it up gently from top to bottom. Roll up 1.5 ~ 2 circles. Relax for 10 minutes

6. 

   Step6:Second rolling - rolling long strip. Gently roll up from top to bottom. Roll up 2.5 circles. No more than three circles. Put it into the toast mold with the mouth closed down, put it in a warm and humid place, ferment twice to 8 points full, put it into a 170 degree preheated oven, the middle and lower layers for 40 minutes, cover the surface with tin paper timely after coloring, take out the side buckle of the oven for demoulding, cool it and seal it for preservatio