Cooking Steps

1. 

   Step1:1. Pour the high gluten flour, egg, sugar powder and salt into the bread machine and flour. Put the yeast powder into the warm milk and stir for two minutes and slowly pour into the bread machine. Pour 30 grams of softened butter into the dough shape. Continue mixing the flour for one hour. Feel too wet. Sprinkle a little high flour on the dough to make the dough fully absorb the butter. 2. Mix 30g butter and 30g sugar powder. Beat butter with electric mixer. Pour in 10g egg liquid twice. Beat until white, like cream. Sift in low gluten flour and mix. Knead it into a ball by hand. Wrap it with plastic wrap and refrigerate it. 3. After the dough is stirred for one hour, cover it with wet gauze, select the fermentation function and ferment for one hour in the bread machine. 4. Take out the refrigerator pastry and leave it loose. Take out the dough of the bread machine. Fold it in half for four or five times to exhaust the air. Divide it into six dough groups. Cover with the plastic wrap and let it stand for 15 minutes. 5. Divide the pastry dough into six parts. Press it into a cake and cover it on the dough. Use your fingers to gently unfold it. It is more suitable for the dough. Cover more than half of the dough. Use a scraper to press out the diagonal pattern. 6. Put oil paper on the baking tray, arrange the dough well and leave a space. Put it into the oven for fermentation for one hour. Put a small bowl of water in the oven to prevent the skin from drying.

2. 

   Step2:7. Ferment well and apply a thin layer of egg liquid on the surface. If it is too thick, it is easy to bake black. Heat it up and down for 160 degrees. 10 minutes. Turn it off on the fire. Bake it for another five minutes. Turn it off and wait for three minutes to take it out.