Cooking Steps

1. 

   Step1:Mix dough ingredients with butter for 20 minute

2. 

   Step2:Knead the dough and add the butter softened at room temperature, continue kneading for 15 minutes, and then ferment to twice the siz

3. 

   Step3:Take it out and exhaust it. Divide it into 7 equal parts. Each part is about 65g. Round up. Cover with plastic wrap and relax for 10 minutes

4. 

   Step4:Making pastry. Softening butter at room temperature and adding fine sugar (or half sugar and half sugar). Knead wel

5. 

   Step5:Mix in sifted milk powder and low powde

6. 

   Step6:Because I don't like the feeling of stickiness, I use a hard scraper to stir evenly until there is no dry powder. I can also wear gloves to stir

7. 

   Step7:Plastic surgery, refrigerate for a few minute

8. 

   Step8:Take it out and slice i

9. 

   Step9:Cover with plastic wrap and roll into pieces with a rolling pin, but not too thi

10. 

    Step10:Wrap a dough and turn it over and tear off the plastic wrap. After a little collection, turn it over and reshape it with a tiger mouth. Move quickly. Avoid melting butter due to palm temperature

11. 

    Step11:It's ok if you don't know how to shape a tiger's mouth. Roll it up a bit, but the pastry is relatively thin

12. 

    Step12:All shape

13. 

    Step13:Evenly brush yolk liquid after shapin

14. 

    Step14:Trace with toothpic

15. 

    Step15:Ferment to twice the siz

16. 

    Step16:Preheat at 180 ℃ and bake in the middle layer of the oven for 18 minutes. Adjust according to your own oven temper. In the last few minutes, you'd better stay by the side of the oven. Otherwise, it will be roasted

17. 

    Step17:Coming ou