Chinese Food

Cooking Steps

1. 

   Step1:Knead the noodles to the film with oil method after the cook machine.

2. 

   Step2:Round and ferment.

3. 

   Step3:Make pastry during fermentation. The butter is softened at room temperature and then added with sugar until it is bulky.

4. 

   Step4:Add a small amount of egg liquid into the mixture several times to avoid oil-water separation.

5. 

   Step5:Until the color turns white and the volume expands.

6. 

   Step6:Sift in the low powder and milk powder and knead them evenly without over kneading to avoid cramping.

7. 

   Step7:The room temperature is about 1 hour and the fermentation is twice as large. The fermentation is completed without retraction or collapse if the fingers poke a hole.

8. 

   Step8:Take out and gently exhaust. Divide into 8 parts. Each part is about 60g. Relax for 15 minutes.

9. 

   Step9:The pastry is divided into 8 parts. Each part is about 20g.

10. 

    Step10:Roll the pastry into a circle. It is recommended to wrap the plastic wrap to avoid sticking.

11. 

    Step11:Cover the dough with the pastry.

12. 

    Step12:Turn your left hand and press the dough with your right hand to slowly wrap the pastry around 2 / 3 of the dough.

13. 

    Step13:Eight.

14. 

    Step14:Use toothpick or scraper to grid the pastry.

15. 

    Step15:It's better to use paper film to form a solid shape and prevent adhesion.

16. 

    Step16:Turn on the secondary fermentation function in the oven for 38 degrees. Put a bowl of hot water at the bottom to increase the humidity. Ferment for about 3040 minutes until it is 1.5 times larger. Take out the egg brush liquid.

17. 

    Step17:Preheat oven. 180 ° for 15 minutes. Cover tin paper in time after coloring.

18. 

    Step18:Put out the oven and dry the baking net until the hand temperature is sealed.

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin

21. 

    Step21:Finished product drawin