Cooking Steps

1. 

   Step1:1. Put the materials other than butter into the chef's machine. Knead to the expansion stage and add butter.

2. 

   Step2:2. Knead until the glove film comes out.

3. 

   Step3:3. Cover the dough with fresh-keeping film and place it in a warm and humid place for basic fermentation.

4. 

   Step4:4. The dough with good hair can be poked with fingers without sinking or rebounding.

5. 

   Step5:5. Take out the butter in the coating material, soften it, and mix it with condensed milk to make condensed milk sauc

6. 

   Step6:6. Take out the dough and exhaust it. Roll it into a rectangle.

7. 

   Step7:7. Apply condensed milk sauce.

8. 

   Step8:8. Cut into four equal parts.

9. 

   Step9:9. Then they stack up like Luohan.

10. 

    Step10:10. Cut it into 8 small parts.

11. 

    Step11:11. Apply a thin layer of butter to the kitchen Qifeng mould. Erect 8 equal parts of dough and vertically stick to the chimney to discharge into the mould.

12. 

    Step12:12. Put it into the fermentation tank and continue to ferment to twice.

13. 

    Step13:13. Spread the condensed milk sauce. Sprinkle the crispy grain, almond slices and cranberry on the top of the bread.

14. 

    Step14:14. Put it into the preheated oven at 180 ℃ and the lower layer for about 20 minutes.

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin