Cooking Steps

1. 

   Step1:Make dough according to the general process. Gustation should be added with other materials. Knead out the fascia and add butter. Continue kneading until the membrane comes out.

2. 

   Step2:One fermentation. Refrigerate for 12 hours. Take it out and rest for 30 minutes.

3. 

   Step3:Exhaust. Round. Stand still for 20 minutes. Roll it into a rectangle.

4. 

   Step4:Spread the chive oil. Roll it up. The roll is a little loose. In this way, it will not deform when fermented twice.

5. 

   Step5:Split into six dough. Cut a knife in the middle of each. Cut about 3 / 4 or 4 / 5 of the way. Just a little bit. Half separate. Ferment twice for 40 minutes.

6. 

   Step6:You can brush the surface with egg liquid or with nothing. Because it's a low ingredient dough. It's roasted at 200 ℃ for 1518 minutes. It doesn't get very dark

7. 

   Step7: