Cooking Steps

1. 

   Step1:First, soak the yeast in water for a while. Then, remove butter and salt (put salt later. Salt may kill the activity of yeast. But salt should be put before butter) and knead it into a ball until it reaches the expansion stage and put butter into it. Break and knead the glove fil

2. 

   Step2:Then put the dough into the container. Ferment at 35 ℃ for 80 minutes (the fermentation time is determined by the temperature). When it is twice as large, take it out for exhaust. Roll it up and cut into six equal parts. Roll and relax for 15 minute

3. 

   Step3:Make the dough into the shape you like - cover with plastic wrap. Put it in the baking tray - continue to ferment (35 ° 60 minutes)

4. 

   Step4:Take it out when it's twice the size. Brush it with the whole egg liquid. Then put it into the oven. The upper and lower tubes are 180 ° for about 18 minutes