Cooking Steps

1. 

   Step1:First soften the butter at room temperature. Note that it does not melt.

2. 

   Step2:Making dough - mix and knead it into smooth dough in the order of milk, sugar, flour and yeast powder. Ferment three times in warm plac

3. 

   Step3:Making the main dough - knead the dough in the order of milk, egg, salt, sugar, medium dough (cut small pieces), milk powder and yeast powde

4. 

   Step4:Knead until the dough is gluten. Add butter and continue kneadin

5. 

   Step5:The dough is very elasti

6. 

   Step6:It's OK to pull out the fil

7. 

   Step7:Sealed fermentation for 40 minute

8. 

   Step8:Exhaust the fermented dough. Divide into 8 equal part

9. 

   Step9:Take a copy and roll it up after it is ova

10. 

    Step10:Put in the baking tray. Put in the oven. Add water to the bottom baking tray and ferment to twice the size. The fermentation temperature is 40

11. 

    Step11:Sift the fermented dough into high gluten flou

12. 

    Step12:A few cuts with a knif

13. 

    Step13:Preheat the oven for ten minutes. Bake it at 170 ℃ for 20 minutes.

14. 

    Step14:Pay attention to the color. Cover the tin pape

15. 

    Step15:Finished produc

16. 

    Step16:Super soft.