Cooking Steps

1. 

   Step1:The dough material other than butter is put into the chef's machine and kneaded to the expansion stage. Add butter and continue kneading until the film can be pulled ou

2. 

   Step2:Cover with plastic wrap. Place in warm place for first fermentatio

3. 

   Step3:Make the pastry while kneading. Mix the softened butter with sugar powde

4. 

   Step4:Add 30g of whole egg mixture and mix well (one egg will break up. The rest will be used to brush the surface later

5. 

   Step5:Sift in the low powder and milk powder and mix well. It will be a little sticky at this time. Cover with plastic wrap and refrigerat

6. 

   Step6:A good dough exhausts air. It's divided into 14 equal parts on average. It's about 65g a dough. It's round (remember to cover the plastic wrap to prevent wind drying

7. 

   Step7:Take out the frozen pastry and divide it into 14 equal parts, about 26.5G each. Cover with the plastic wrap and roll it with a rolling pin to form a pastry and wrap it on the dough. Put it on the baking tray one by one with the mouth closed down

8. 

   Step8:Brush a layer of egg liquid on the surface of the pastry, and then cross draw the lines with toothpick

9. 

   Step9:Put it in the oven. Put the hot water in the oven. Make the second fermentation. It's about half an hour

10. 

    Step10:Preheat the oven 180 degrees, heat up and down 180 degrees, bake for 18 minutes. Pay attention to the surface coloring. Remember to cover the tin paper in tim