Chinese Food

Cooking Steps

1. 

   Step1:At the beginning, it was wet. Remember that the cook machine stopped. Take the bottom up in time and stick it to the top. Do it several times more. The back is smooth.

2. 

   Step2:You can pull out the film when you knead it. But it has no toughness. You can add butter

3. 

   Step3:It's very tough to knead the dough again, and it's easy to pull out the film

4. 

   Step4:I put it in the toaster. It's covered with a wet cloth.

5. 

   Step5:When fermenting, make coating. Melt butter in water, then add condensed milk. Stir evenly to make condensed milk sauce

6. 

   Step6:Just ferment the dough to 1.52 times the siz

7. 

   Step7:Take out the dough. Pat it gently to exhaust. Then roll it into a rectangle. Apply a layer of condensed milk sauce. Leave some for later use. Then cut it into 5 equal parts

8. 

   Step8:Every layer I cut is folded. I rolled out a rectangle which is not very neat. So I finally got another one. It doesn't matter

9. 

   Step9:Cut the extra one. Just fill it up

10. 

    Step10:Divided into seven equal part

11. 

    Step11:It's like this. Put it in vertically. I use a 6-inch high school empty mold

12. 

    Step12:Code them in turn. Put them in the oven at 38 degrees for two rounds

13. 

    Step13:Take it out after the hair is done. Brush condensed milk sauce. I spread some more nuts on it. It's ok if I can't put them.

14. 

    Step14:In furnace - 150 ° for upper pipe and 155 ° for lower pipe. Color and cover tin paper in tim

15. 

    Step15:Super soft

16. 

    Step16:Delicious

17. 

    Step17:It can't be eaten all over. Cold storage will accelerate the aging of bread.