Cooking Steps

1. 

   Step1:Knead all ingredients except butter together until the gluten expands and the surface is smooth.

2. 

   Step2:Add butter and knead to the expansion stage. Put it in a warm place for fermentation.

3. 

   Step3:At the end of basic fermentation, take out the dough and exhaust. Divide into 75g / piece. After rounding, relax for 15 minutes.

4. 

   Step4:Roll the relaxed dough into an ellipse of the same length as the sausage. Pull out the four corners to form a rectangle.

5. 

   Step5:Turn over and put the sausage in the middle. Close the two sides and squeeze tightly. Wrap the sausage inside

6. 

   Step6:Cutter 7 is evenly divided into 8 parts. Top connection is not cut of

7. 

   Step7:Turn the dough into a circle. Put it on the baking tray. Put it in a warm and moist place for final fermentation.

8. 

   Step8:At the end of the fermentation, brush the egg liquid on the surface, and turn it around to put up-regulated green onion.

9. 

   Step9:Put into the preheated oven with temperature of 180 ℃. Middle layer. Heat up and down for 15 minutes.