Cooking Steps

1. 

   Step1:Put all the materials into the cook machine. Knead them into a ball at low spee

2. 

   Step2:Medium and high speed rubbing to thin and tough film. Because we didn't add butter to this recipe, we didn't need the glove film (I knead here for a long time, so the film still came out

3. 

   Step3:The dough is round. The surface of the dough is smooth. The dough is fermented at room temperature. Remember to cover the plastic film to prevent it from drying

4. 

   Step4:Ferment to 22.5 times the size, that is to say, the finger dipped in powder will not rebound or collaps

5. 

   Step5:Take out the fermented dough and pat it gently to exhaust. Divide it into 16 equal parts. Roll it round. Cover with plastic film and relax for 10 minutes

6. 

   Step6:Take a loose dough, roll it open, pat off the bubbles on the edge, pack in the stuffing, and close it up and squeeze it tightl

7. 

   Step7:Put them in the baking tray one by on

8. 

   Step8:Ferment to twice the size at about 37 ℃ and 75% humidit

9. 

   Step9:Spray some water on the surface. Decorate with almond slices or white sesam

10. 

    Step10:Put it in the preheated oven. Middle layer. Heat up and down 160 degrees. 35 minutes or s

11. 

    Step11:Brush a layer of melted butter on the surface of the bread while it's hot and brighten i

12. 

    Step12:Finished produc