Chinese Food

Cooking Steps

1. 

   Step1:G70g cream-100g50

2. 

   Step2:Making hot seed 1. Making hot seed - boiling cream, milk, salt and sugar. Pouring in high powder and stirring into a bal

3. 

   Step3:Wrap the plastic wrap and cool for 18 hour

4. 

   Step4:2. In the process of production, it is OK to mix the hot and torn materials with the medium materials.

5. 

   Step5:After fermentation for 60 minutes, refrigerated fermentation for 46 hours is limited to 72 hours.

6. 

   Step6:3. In the production of the main dough, tear the small pieces and mix them with the main dough materials. Add butter at eight minutes.

7. 

   Step7:Knead the dough to the full stage. Delay fermentation for 30 minutes.

8. 

   Step8:Evenly divide into six parts. Relax for 15 minutes.

9. 

   Step9:Roll twice into the mold.

10. 

    Step10:Put it into the fermentation tank. The temperature is 36C ° and the humidity is 70%. Ferment for 60 minutes.

11. 

    Step11:Fei Juan's note - no more than 8 points are recommended to be fully charge

12. 

    Step12:Preheat the oven. Put it into the oven. 160 ℃. 45 minutes.