Cooking Steps

1. 

   Step1:Put all but butter into the chef's low-end and noodle

2. 

   Step2:Face and roll to mid range extensio

3. 

   Step3:Add butter and continue to knead until fully extende

4. 

   Step4:Pull out fil

5. 

   Step5:Ferment to twice the siz

6. 

   Step6:Mashed potatoes - other mixed preservative film except butter, pricking water, boiling, steaming for 20 minute

7. 

   Step7:Add butter while hot and knead until fully blende

8. 

   Step8:It's divided into three small dosage group

9. 

   Step9:Knead the fermented dough until the air is exhausted and divide it into eight 65g small dosage forms. Wake up for 15 minutes

10. 

    Step10:There are two kinds of tapioca and no tapioca on the top of the meat floss in the order of picture

11. 

    Step11:Twice wake up to 1.5 times the siz

12. 

    Step12:Preheat oven and brush with egg liqui

13. 

    Step13:Squeeze salad sauce, tomato sauc

14. 

    Step14:Sprinkle on the middle and lower layers of the meat pine oven and heat up and down for 175 ℃ for 20 minute

15. 

    Step15:Break one to see the full mashed potatoes and meat flos