Cooking Steps

1. 

   Step1:All the raw materials are ready. Mix the flour, milk, cream, egg, salt, yeast, sugar and milk powder together to form a ball. Take it out and knead it by han

2. 

   Step2:Knead until smooth, add butter. Continue kneading. I wanted to knead the hand mask, but I gave up without kneading it out for an hour and a half

3. 

   Step3:The kneaded dough is fully fermented for one hour. After one hour, press the middle dough with your fingers and it doesn't bounce back, and the dough is fermented

4. 

   Step4:Press the dough to vent. Let it stand for ten minutes. Then use a rolling pin to roll it into a cake shape. The thickness is free. Then use a cutter to divide it into two centimetres or so of small pieces. Then spread a layer of small pieces in the eight inch cake mold. Pour the salad dressing on the dough. The amount is free. Then sprinkle the meat floss. You can put more if you like. Then put the remaining dough. Then pour the salad dressing and the meat floss

5. 

   Step5:Put it all in place. Let it ferment for half an hour at room temperature of 30 ° or so. Let the dough ferment to 1.5 times the size. Preheat it for ten minutes at 180 ° in the oven

6. 

   Step6:Put it in the oven and bake it for 35 minutes at 180 ° up and down. Watch the heat of the oven. Feel the top layer of the meat pine scorch and the back layer of the tin paper

7. 

   Step7:The finished product is very fragrant and soft. I baked it for a long time. The bottom is very burnt and delicious. If you don't like it, you can adjust the temperature and time properly

8. 

   Step8:Although I didn't rub the hand mask, I think it's also fluffy and chewy. Kids like it very much