Cooking Steps

1. 

   Step1:Put all dough materials except butter and salt into the toaster for mixing. When the dough is kneaded into a circle, add salt. When the dough is kneaded into a smooth state, add the butter softened naturally at room temperature (Note: the butter can't be melted) to continue mixing. Knead to the full expansion stage. Pull out the film.

2. 

   Step2:Ferment the dough until it's twice the size. Poke a hole in the dough with your fingers. It's fermentation if it doesn't rebound.

3. 

   Step3:Take out the fermented dough and exhaust. Then divide it into eight equal parts. Roll it into circles. Cover with plastic wrap and relax for about 15 minutes

4. 

   Step4:Make the pastry while the dough is loose ⚠️ -Butter is softened at room temperature. You don't need to beat it with an egg beater. First mix the softened butter and sugar powder. Then put on the disposable silica gel gloves and grasp them by hand. Then add the whole egg liquid and mix them.

5. 

   Step5:Mix well the egg liquid and dough. Then add the sifted low gluten flour and milk powder and mix well by folding.

6. 

   Step6:Put the dough in the refrigerator (not frozen).

7. 

   Step7:Press the dough flat, roll it open, and then rub it into a circle; then take out the frozen pastry and divide it into 8 equal parts. Rub the pastry into a circle, and then spread it flat. Then cover the spread pastry on the round dough and tightly wrap it

8. 

   Step8:Brush a layer of egg yolk on the pastry surface with a brush. Then use a toothpick to gently scratch the pattern on the pastry surface.

9. 

   Step9:When all is done, ferment to twice the size (in the oven. Put a bowl of hot water in it).

10. 

    Step10:Bake in the middle layer of preheated oven for 180 ° for 20 minutes. Observe the effect of bread coloring. Remember to cover the tin paper in time to avoid too deep coloring.