Cooking Steps

1. 

   Step1:Beat and sprinkle the eggs. Add salt, sugar and milk. Finally, add water and mix well (pay attention to the water temperature when using hot water in winter. Do not scald the egg). Put half of the strong wheat flour in the container. Pour in the bread baking powder and mix well. Slowly pour in the mixture and stir by hand. Finally pour in the remaining strong wheat flour and mix well. When the dough is not very sticky, take it out and put it on a plastic cutting board. Add butter and continue to knead for about 15 minutes. Mix the ingredients well.

2. 

   Step2:The first fermentation - apply a small amount of edible oil on the inner wall of the container, put the dough in, and seal the container mouth with a fresh-keeping film, so that it is at about 30 ° C room temperature. Fully ferment for 40-60 minutes. (ferment to twice the original size

3. 

   Step3:Divide the fermented dough into about 50g small dough and rub it into circles. Cover the dough with plastic wrap and let it rest for 10 minutes.

4. 

   Step4:Roll the dough into a cone. Stick some wheat flour and roll it with a rolling pin. Roll it from the wide end to the narrow end. After all the dough is rolled, cover it with plastic wrap. Put it in a place with a temperature of about 37 ℃ for 40 minutes. Enter the final fermentation.

5. 

   Step5:When the dough is twice its original size, coat the surface with beaten egg liquid.

6. 

   Step6:Preheat the oven. Put the dough into the oven. Bake it for 8 minutes in the oven of 190 degrees (due to different models of personal oven. It looks better when baking. I use a small fire for 5 minutes).

7. 

   Step7:It's done. It's very sweet.