Cooking Steps

1. 

   Step1:Put all the ingredients in the dough except butter into the chef's noodle barrel. Knead until the dough is dough and slightly gluten. Add the softened butte

2. 

   Step2:Continue to knead until the translucent film can be pulled out, i.e. expansion stag

3. 

   Step3:The kneaded dough is fermented to about 2.5 times of its size. It does not collapse or rebound when dipped in the hole with dry powder. It means that one-time fermentation is completed

4. 

   Step4:Take out the fermented dough and exhaust gently. Divide the dough into 8 pieces on average. Roll the dough and cover with plastic wrap. Relax for 15 minutes

5. 

   Step5:Loose dough rolled into an oval shap

6. 

   Step6:Turn it over and spread a layer of salad dressing. Then spread a layer of meat floss. Roll it up and close it from top to bottom

7. 

   Step7:Put the prepared meal bag into the mol

8. 

   Step8:Ferment at room temperature to about twice the size. Sprinkle pastry with wate

9. 

   Step9:The oven is preheated at 170 ° C. the oven is baked at 155 ° C for 13 minutes

10. 

    Step10:Beautiful breakfast is so happy to solv