Cooking Steps

1. 

   Step1:High gluten flour 220g, milk 140g and yeast 3G were mixed and kneaded into smooth dough. The dough was covered with plastic film and refrigerated for more than 17 hour

2. 

   Step2:After fermentation, tear it into small pieces. Then mix 120g of high gluten flour, 1 egg, 50g of milk, 2G of yeast, 60g of sugar and 2G of salt. Put them into the kneading machine (the same when kneading by hand)

3. 

   Step3:Knead out the thick film and add butter to continue kneading

4. 

   Step4:When the dough is fermented and the temperature in the room is less than 28 ℃, it can be put into the oven for fermentation

5. 

   Step5:Dough to 2.5 times the size

6. 

   Step6:The dough is divided into 12 equal parts after being moved to the chopping board to exhaust. The dough is rolled and covered with plastic film to relax for about 15 minutes

7. 

   Step7:The relaxed dough rolled into strips

8. 

   Step8:Double sides to the middle

9. 

   Step9:Thin again

10. 

    Step10:Roll up and down to the middle

11. 

    Step11:Both sides are equal and opposite

12. 

    Step12:Turn it upside down

13. 

    Step13:Put it in the baking tray for fermentation. (this step is also to ferment in the oven when the room temperature is low. Put a bowl of hot boiled water in the oven.

14. 

    Step14:Two fermentation is completed. Sift high gluten flour on the surface and cut out patterns with a knife

15. 

    Step15:Preheat the oven in advance. Heat up and down 170 degrees. Bake in the middle for about 25 minutes. (observe the color application in the middle. If the color application is fast, tin paper can be added

16. 

    Step16:Take out the oven. Let it cool.