Cooking Steps

1. 

   Step1:Tomato sauc

2. 

   Step2:All ingredients except butter and salt. Put in the chef's machine to knead the dough until the expansion stage. Then add butter and salt. Continue kneading until the full stage. The extent to which the dough can be pulled out by opening the dough. (ice water is the best way to knead noodles in summer

3. 

   Step3:Roll the dough, put it into the basin, seal the plastic film, and ferment at room temperature for the first time (ferment in the fermentor or in the oven at very low temperature in winter

4. 

   Step4:Take out the fermented dough, pat it gently and exhaust. Divide into 9 equal parts of small dough, and roll them respectively. Cover with wet cloth and stand for 10-15 minutes.

5. 

   Step5:Take a dough. Take a rolling pin and roll it into long strips.

6. 

   Step6:Turn the rolled dough over. Roll both sides to the middle

7. 

   Step7:Tighten the interfac

8. 

   Step8:Then. Roll the dough into long strips that are thicker on one side and thinner on the othe

9. 

   Step9:Put the interface down. Take a rolling pin and roll the dough flat. The shape is becoming narrower and narrower.

10. 

    Step10:Then turn the rolled dough over again. Roll up the wide side to the narrow side

11. 

    Step11:After rolling, close up and squeeze tightl

12. 

    Step12:Place the closing down on a greased baking tra

13. 

    Step13:Make 9 dough in this order. Put them on the baking tray. Cover with wet cloth for the second fermentation.

14. 

    Step14:When the fermentation is 1.5-2 times, brush a layer of egg liquid on the surface of the small meal bag and sprinkle some sesame seeds to decorate it.

15. 

    Step15:Put the small meal bag with the egg liquid in the preheated oven. Bake for 20 minutes at 180 ℃.

16. 

    Step16:Look at the coloring status. After baking, take it out and put it on the net to cool.