Chinese Food

Cooking Steps

1. 

   Step1:Remove the butter from the bread material and put it into the bread machine. Turn on the dough blending mode. Add the butter after about 20 minutes to continue the dough blending mod

2. 

   Step2:Until there is a film that can be opened

3. 

   Step3:When fermenting, make the pastry. The butter in the pastry material softens at room temperature. Add sugar or sugar powder and mix with the eggbeater until it is completely fused. Then add the egg liquid and stir until it is eve

4. 

   Step4:Sift in low gluten flour and milk powde

5. 

   Step5:Shape it into a cylinder or a cuboid. Wrap it with plastic wrap and refrigerate i

6. 

   Step6:Ferment to twice the size. Dip a little flour with your finger. Poke it. If it doesn't collapse, it won't bounce

7. 

   Step7:After fermentation, it's divided into 95 grams of exhaust, round, covered with plastic film, standing; my oven is small, so each one is bigger. It's recommended that each one should be about 70 grams

8. 

   Step8:Take out the pastry materials. Divide the bread into several parts

9. 

   Step9:Wrap it up with plastic wrap. Roll it out to make a slice that can cover the bread. It should not be too thin. It will crack

10. 

    Step10:Open one side of the plastic wrap. Put the bread on the top of the pastry. Seal it up

11. 

    Step11:Then turn it over with the pastry

12. 

    Step12:Brush egg yolk on the surface after finishin

13. 

    Step13:Give it a little bit with a toothpick. Don't be too deep. It's not so nice to show the bread. The second fermentation can be put in the oven. Put a plate of hot water belo

14. 

    Step14:Preheat the oven well in advance. 180 ℃ for 20 minutes or so. I make it larger. It takes about 25 minutes to finish the surface coloring. Remember to cover the tin paper