Cooking Steps

1. 

   Step1:Dough can be kneaded by bread machine or by hand. The fermentation was 2-2.5 times larger. My hand experience - dough is smooth and the finished product is beautiful. Hand made - except for the larch butter, salad dressing and yeast, use warm water to boil. Mix in the flour. Put into the dough for 15 minutes first. Cover the surface with plastic wrap. Continue kneading for 15 minutes and put in the softened butter. Continue for 15 minutes or so. Put in the pot and ferment for 1-1.5 hours in hot water at 40 ℃. Don't forget the lid.

2. 

   Step2:Let the exhaust gas stand for 15 minutes in 6 complete circles. Cover the surface well.

3. 

   Step3:Roll out the oval shape. Spread the floss.

4. 

   Step4:Roll it up. Squeeze the sides a little in the middle.

5. 

   Step5:Close down.

6. 

   Step6:Put some oil on the bottom of the oven so that it doesn't stick. Put it in the middle of the oven. Put a plate of boiling hot water under it. Ferment for about 40 minutes. Come out. Brush the egg liquid on the surface.

7. 

   Step7:Squeeze the griddle salad dressing. I squeeze it thin. It can be a little thicker.

8. 

   Step8:Preheat the middle layer for 18-20 minutes. Color the surface and smell the bread. If it's a little cold, it'll be filled with offspring to prevent water loss.