Chinese Food

Cooking Steps

1. 

   Step1:Put eggs and milk into the kneading jar first. Sal

2. 

   Step2:Then place high gluten flour, milk powder, yeast, sugar and butter in turn. Keep salt and yeast out of contact

3. 

   Step3:During noodle mixing, put 150g red bean paste in a fresh-keeping bag, fold it, and roll it into a 17 * 17cm square with the same thickness

4. 

   Step4:And good dough glove mas

5. 

   Step5:After fermentation, after exhausting, roll it into a 35cm long and 19cm wide Rectangl

6. 

   Step6:Dousha in the middl

7. 

   Step7:Fold the bean paste left and right, as shown in the pictur

8. 

   Step8:Rolling length: About 40cm lon

9. 

   Step9:Fold. As shown in the figure. Roll out the long fold again. Do this three times in tota

10. 

    Step10:Sharp knife cuts 3 on averag

11. 

    Step11:Four braids. The pithy formula is to weave in the order of 2 and 3, 3 and 1, 2 and 4. Just squeeze the two ends together

12. 

    Step12:Fold both ends dow

13. 

    Step13:Put in mol

14. 

    Step14:Ferment until it is eight minutes full, brush the egg liquid, put it into the oven, heat 120, lower 180, middle and lower layers, bake until the colored tin paper is on the back cover, about 810 minutes, turn it into 180 degrees of upper and lower fire, bake it for 40 minutes, put it out of the oven, take it out and shake it on the table to demould it. Then, keep it in a bag when it is warm.