Cooking Steps

1. 

   Step1:1. Make the cream filling. Mix the materials other than butter in one time, and then add the liquefied butter to mix evenly. Steam on the pot.

2. 

   Step2:2. I turned on a medium fire. During the steaming process, I stirred it with something every few minutes to prevent some places from caking and hardening.

3. 

   Step3:3. steam it for about 20 minutes and turn it into a solid state.

4. 

   Step4:4. When it's warm, divide it into 16 parts and knead it for use (this step is operated when kneading. Time saving

5. 

   Step5:5. Dough making / other materials except butter and salt are added together and kneaded to the expanded state, then butter and salt are added. Knead to the fully expanded state to produce the film.

6. 

   Step6:6. Evenly divide into 16 parts of the roll wrap and relax for 10 minute

7. 

   Step7:7. According to the order of rounding, first round, first make. Take one of them and press flat, or rolling pin. Roll it four times thicker in the middle and slightly thinner around. Pack a cream filling.

8. 

   Step8:8. Wrap it up. It depends on your own way. I wrap it up like an egg yolk puff, and push it up as I turn around. Make sure to tighten the mouth or it will burst the stuffing.

9. 

   Step9:9. All of them are fermented.

10. 

    Step10:10. Ferment to 1.52 times. Brush the surface with egg liquid. Sprinkle some sesame seeds to decorate. Put it into the middle layer of the preheated oven and bake it at 180 degrees up and down for 20 minutes. If you find that the color is good, you need to cover the tin paper in time.

11. 

    Step11:11. Finished product. Super soft and delicious. Two children have enough to eat, one needs to ea

12. 

    Step12:I want too much to ea