Cooking Steps

1. 

   Step1:Put all ingredients in the recipe except butter into the chef's noodle barre

2. 

   Step2:Knead until the dough is dough and slightly gluten. Add softened butte

3. 

   Step3:Continue to knead until the translucent film can be pulled ou

4. 

   Step4:Fermenter 28 degrees. Humidity 75 ferment to about 2 times of the size. After hand dipped with dry powder, it will not collapse and rebound

5. 

   Step5:Divide the fermented dough into 6 parts after exhausting. Continue to relax for 30 minutes after rolling

6. 

   Step6:Shape the relaxed dough into a droplet shape. Relax for 10 minute

7. 

   Step7:And thin

8. 

   Step8:Start from the wide end and roll up from top to bottom. Close the narrow end and roll up in tur

9. 

   Step9:Set the temperature of the last fermentation at 32 ° C and the humidity at 80 ° C to about 2 times. Sprinkle sesame seeds after brushing the egg liqui

10. 

    Step10:Middle layer of oven. Heat up and down. 180 ° for 15 minute