Cooking Steps

1. 

   Step1:Mix all ingredients except butter and salt. Knead until dough is formed and add sal

2. 

   Step2:Knead to this extent, add butter, stir it at low speed until it is absorbed, and then change to high spee

3. 

   Step3:When it is in a good state, it can pull out the tough and hard to break fil

4. 

   Step4:Round the dough and start to ferment to within 30 ℃ of twice the fermentation temperatur

5. 

   Step5:Ferment for about an hour. Dip your finger in flour and poke it into the dough. If the hole does not shrink or deform, the fermentation is finished.

6. 

   Step6:After pressing and exhausting, evenly divide into 32 parts. Roll and relax for 15 minute

7. 

   Step7:Flat half cu

8. 

   Step8:Press and stac

9. 

   Step9:Roll up from one en

10. 

    Step10:Evenly put it into the baking tray, the temperature of the second fermentation of the square baking tray is no more than 38

11. 

    Step11:Fermented loo

12. 

    Step12:Add a little milk to the egg liquid, dilute it and brush it evenly to the surfac

13. 

    Step13:Baking temperature 180 degrees (fully preheated in advance) the middle and lower layers of the oven are colored for 25 minutes, and the tin foil cover is satisfactor

14. 

    Step14:You can sprinkle some sugar powder on the surface of the oven to decorate (my moistureproof sugar powder

15. 

    Step15:The finished product not only tastes good, but also is very soft, which belongs to the type of second snatc