Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Put all dough ingredients except butter into the mixing tank according to the order of liquid materials first and then dry materials. Mix at low speed and then turn to medium speed for beating

3. 

   Step3:Beat until dough is smooth. Add softened butte

4. 

   Step4:Beat at low speed. Melt butter into dough and turn to medium spee

5. 

   Step5:Check the dough. It can open the thick film. The edge of the hole is serrated. It is not smooth enough. Continue to beat at medium speed

6. 

   Step6:The film can be pulled open when it reaches the full expansion stag

7. 

   Step7:Take out the dough. Put the plastic wrap on the round back cover and put it outside the warm place to ferment. Make it twice as big. Press the dough gently with your hand and it will not rebound, which means that the fermentation is finished. Or poke a small hole with your finger. If it does not retract, it will not collapse

8. 

   Step8:The fermented dough is divided into 20 small ones. About 35g eac

9. 

   Step9:Exhaust, round. Tap the dough by hand. Exhaust the gas. Roun

10. 

    Step10:Put the small round dough in order on the baking tra

11. 

    Step11:Fermented to twice the size. White and fat. Hee he

12. 

    Step12:Brush with egg liquid. Sprinkle with almond slice

13. 

    Step13:Put it in the oven. Heat it up and down. 180 degrees. Bake for 20 minutes. Remove it immediately and cool it

14. 

    Step14:Soft drawing. Strong milk flavo

15. 

    Step15:Deliciou