Cooking Steps

1. 

   Step1:Put the yeast, water and bread powder of the middle part into the lokou fresh-keeping box, stir them with chopsticks to form floccules, knead them into a ball by hand, cover the box cover, refrigerate them in the refrigerator, refrigerate and ferment for 17 to 24 hours, no more than 24 hours, twice as large, and the tissue is in a honeycomb shape for use.

2. 

   Step2:Prepare and weigh the main dough ingredients.

3. 

   Step3:Pour all ingredients (except butter) of the main dough into the barrel of the toaster. Add the medium dough (tear the medium dough into small pieces and add it

4. 

   Step4:Start the kneading procedure. Knead for 20 minutes to produce thick film.

5. 

   Step5:Add butter.

6. 

   Step6:Knead to nine minutes to expand. Take out and tidy up. Spread for 30 minutes.

7. 

   Step7:The total dough is 504g. It is divided into 6 small dough. Each dough is 84g. Put it on the baking tray in a round shape. Cover with plastic wrap and wake up for 15 minutes.

8. 

   Step8:Roll the dough into an oval shape with a rolling pin. Let it loose.

9. 

   Step9:Turn over. Press the bottom of the dough thin. Roll it into olive shape from top to bottom. Drain it into the baking tray covered with oil paper.

10. 

    Step10:Put it into a warm place of about 30 ℃ and ferment for about 50 minutes, depending on the fermentation condition.

11. 

    Step11:Prepare the filling.

12. 

    Step12:Pour all the stuffing into the bowl and mix well. Add salt.

13. 

    Step13:After fermentation to twice the size, brush the egg liquid and cut the package with a sharp blade.

14. 

    Step14:Fill the cut with filling.

15. 

    Step15:Put it in the middle and lower layers of the oven that are preheated to 180 degrees. Heat it 180 degrees and heat it 170 degrees for 17 minutes.

16. 

    Step16:Look. It's puffed up. The mouth is opened automatically. I smell the fragrance.

17. 

    Step17:It's tempting. Do you want to eat?