Cooking Steps

1. 

   Step1:Put all ingredients except butter in the recipe into the chef's noodle barrel. Knead until the dough has a little gluten. Add softened butte

2. 

   Step2:Continue to knead until the translucent film can be pulled ou

3. 

   Step3:Ferment at 26 ℃ and 75 ℃ to about twice the siz

4. 

   Step4:Divide the dough into 8 parts evenly after exhausting. Round the back cover and relax the film for 10 minute

5. 

   Step5:Take the relaxed dough and roll it into an oval shap

6. 

   Step6:Turn it over and put it horizontally. Spread salad dressing on the top par

7. 

   Step7:A layer of honey red bean

8. 

   Step8:Roll up from top to botto

9. 

   Step9:Close up. Close dow

10. 

    Step10:Put in the baking tray in tur

11. 

    Step11:At a temperature of 36 ℃ and a humidity of 75 ℃, carry out the last fermentation to about twice the size, and cut with a sharp blad

12. 

    Step12:Air oven 160 ° 15 minute