Cooking Steps

1. 

   Step1:Add all materials (except cream) together and stir to prevent yeast and sugar from being added together with salt to prevent affecting yeast activity. I went down with the carrot mu

2. 

   Step2:Stir until the water in the dough is absorbed, then add the grease. Stir slowly until the grease is completely absorbed, and then extend. (the dough in the expansion stage cannot form a very transparent film when it is spread by hand. When it is torn, it is zigzag. The dough surface is smooth and elastic.)

3. 

   Step3:After the dough is stirred, it is placed in a container, covered with plastic film for basic fermentation, and the volume is about 22.5 times of the original

4. 

   Step4:After the initial start, it is divided into 40 grams each. It is round and relaxed for about 15 minutes. After rolling it into tongue, it is rolled into a cone from top to bottom. It is put into the baking tray. Finally, it is fermented twice the size and put into the oven. 190 degrees. 23 minutes up and down. A little color on the tin immediately.