Cooking Steps

1. 

   Step1:Put the powdery ingredients into the chef's yeast and salt sugar, put them in different corners, and pour some water into the cook's machine. I use the cook's second-class kneading machine. Because the water absorption of the flour is different, don't pour all the water into the cook's machine all at once, and keep some water. When the dough is dry and wet, add the rest of the water and then add the egg liquid (usually about two eggs) If there is a lot of egg liquid, you can keep the last step to brush the egg liquid. It's too easy to live. Add butter to watch the dough at any time. Stop at any time. Check that when the dough comes out of the rough glove film, you can stop the machine to take out the dough and wake up (I took a hot water basin and sat under the wake-up basin, sealed the mouth with the plastic film, and covered with a large towel) There is no specific time to observe the dough state at any time. When the dough is twice as large as before, poke it with your fingers to see if it can be poked in like a navel state. Take out the dough, divide it evenly into several parts (I divided them into 15 parts), gently knead it into small dough, gently pat the dough with your hands, then knead it into small dough, and then wake up again (you can preheat the oven at this time). The dough is 1.5 times larger than before It's time to brush the eg

2. 

   Step2:Brush the egg liquid cheerleader, I brush a lot of egg liquid for 200 degrees and 13 minute

3. 

   Step3:It's fresh, it's delicious. If you give it to children, you can reduce some sugar