Cooking Steps

1. 

   Step1:1. Prepare all the ingredients. Soften the butter in advance. 2. Knead all materials except butter into dough. After kneading out the gluten, add butter. Continue to knead vigorously until the dough can stretch out the film. 3. Cover the dough with plastic film or wet cloth. Ferment at room temperature (25 ℃) for about 1 hour until the dough becomes 22.5 times larger.

2. 

   Step2:Make puffs by fermenting the dough. [puff ingredients] salad oil 70g water 160g low gluten flour 100g salt 1 / 2 teaspoon egg 3 sugar 1 teaspoon [production process] 1. Water, salt, sugar, butter (or salad oil) together into the pot. Heat over medium heat and stir slightly to make the fat evenly distributed. When boiling, turn down the heat and pour in all flour at once. 2. Stir quickly with a wooden spoon. Mix the flour and water completely (use four chopsticks to mix the small amount). It must be stirred quickly. 3. Stir until the flour and water are all mixed together. Do not stick to the pot. Then turn off the fire. You can take the pot off the stove. (at this time, the flour is all scalded) 4. Use chopsticks to disperse the batter to make it cool. When the batter is not too hot (the temperature is about 6065 ℃), you can add eggs. Add a small amount of eggs first. Stir until the batter absorbs all the eggs. Add again. 5. At this time, it must be noted that the eggs in the formula do not need to be added completely. After adding the eggs, the batter will become more and more moist and smooth. 6. Pick up the batter with chopsticks. The batter is in an inverted triangle shape. The degree of the sharp corner to the bottom is about 4cm, and it will not slide. This level means OK. No more eggs.

3. 

   Step3:4. Ferment the dough. Press out the gas in the dough by hand. Let the dough thin again. 5. The dough was divided into 8 parts on average after exhausting. The dough woke up at room temperature for 15 minutes. 6. Take a wake up dough and roll it with a rolling pin into an oval shape. 7. Roll up from top to bottom. 8. Make all the dough in turn. Put it in the baking pan. Leave enough space between each dough. Put the dough in a temperature of 35 ℃ and 80% humidity environment for final fermentatio

4. 

   Step4: