Cooking Steps

1. 

   Step1:All ingredients except butter and seaweed are put into Xiaomei main pot. Gradually adjust to speed 6 at 20 seconds / speed 3, mix and knead for 6 minutes. Knead for 2 minutes after adding butte

2. 

   Step2:Knead to this state. Do not need to reach the fully extended stat

3. 

   Step3:Take out the dough and shape it. Put it into the container and cover with plastic film. Ferment it to twice the size

4. 

   Step4:Dip your finger in flour and poke a hole into the dough. If the hole does not shrink or collapse, the fermentation is completed. Take out the dough and pat it gently for exhaust. Cover with the plastic film and relax for 15 minutes (reduce the room temperature properly in summer

5. 

   Step5:Roll the loose dough into large pieces. Sprinkle the surface evenly with pine and seawee

6. 

   Step6:Cut into small pieces with a knif

7. 

   Step7:Code into 8-inch hollow mol

8. 

   Step8:Ferment for about 40 minutes until 9 minutes. Bake at 175 ° for about 40 minutes. Pay attention to the coloring degree during baking. Cover the tin paper in time to avoid too deep color

9. 

   Step9: