Cooking Steps

1. 

   Step1:Let's make the cream filling first. It will take some time to cool. It's just time to beat in the noodles and eggs. Sift all the powder and pour it in. I'll tell you, if you like the filling with more filling, you can make double fillin

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   Step2:Materials other than butter continue to be adde

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   Step3:Finally add the pre liquefied butter. Directly weigh it in the heavy microwave oven for a few seconds. Just cool it a little and pour it into the bowl. Stir it with a scraper and start steaming

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   Step4:Use medium high heat. When steaming, be sure to mix it beside the pot from time to time to prevent some places from caking

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   Step5:Time is not absolute. I have about 20 minutes. The heat is different, so the time is different. In the end, if it's still wet, it's better not to stick to the pot and stir fry

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   Step6:In such a solid state. Put it in a bowl. If you are in a hurry, you can put this bowl in ice water. It can cool down quickly

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   Step7:Start to make noodles. All the materials are ready. The chef's machine is different from the bread machine. The bread machine is to put the liquid first. The chef's machine is to put the dry materials first. Pay attention that the yeast can't be put together with the sugar. The salt is put together. Dig another pit and put the yeast into it. Then throw in everything except the butter. Say it again. The liquid must be added slowly. Observe the dough at any time. The water absorption of each flour is different. So one Make sure to reserve liquid. Don't say that the reserved liquid is too thin at that time. It's too dry. Your brain must be flexible. You can check the soft and hard of the following dough. Then you can make a fac

8. 

   Step8:Beat until the dough is smooth, that is to say, when the dough is expanding, add butter and beat slowly. When the oil is almost absorbed, turn to beat quickly

9. 

   Step9:You can cut a dough with scissors and open it slowly. This is the hole of glove film, which is smooth and non serrated

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    Step10:Take out the dough and shape it well. If you feel sticky, you can use a little hand powder. It will be much easier

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    Step11:Evenly divide into 16 parts, cover with plastic wrap and relax for about 15 minute

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    Step12:When it's loose, divide the stuffing evenly into 16 parts

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    Step13:In the order of rounding, first round, first make. Take one of them and press it flat or use a rolling pin to roll it. The middle is thick and the edge is thin. The cream filling is placed in the middle

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    Step14:Wrap it up. Close your mouth and squeeze it tightly. You will burst your mouth later. You can do it in your own wa

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