Cooking Steps

1. 

   Step1:Dig a hole in flour, add egg liquid, salt and suga

2. 

   Step2:Warm milk melts yeast powder (milk temperature is between 30-40 ℃)

3. 

   Step3:Pour the warm milk yeast solution into the flour mixture ~ mix well. When the pattern is smooth and elastic, add the butter. Continue to knead until the expansion stage (can pull out the film

4. 

   Step4:Roll round. Add plastic wrap. Ferment for 60 minutes at 28 degrees (according to the situation.) Send to 2 to 2.5 times the size ~ test method - stick the flour finger into it. It can have a nest and will not bounce back

5. 

   Step5:Exhaust. Divide into 6 parts. Roll. Relax for 15 minutes (remember to cover with plastic wrap

6. 

   Step6:Rub into carrot shape one by one. Roll out into pieces (not too thin

7. 

   Step7:Roll from the big end. Stick the joint well (don't roll too tightly, or it won't be easy to form. Just roll naturally

8. 

   Step8:After rolling, put it into a temperature of about 38 ℃ and humidity of 85% for secondary fermentation.

9. 

   Step9:Ferment for 30 minutes. Swell to 1.5 time

10. 

    Step10:Brush on the egg liquid

11. 

    Step11:After brushing, put it into the oven. 180 degrees. Middle layer. About 18 minute

12. 

    Step12:Enjoy i