Cooking Steps

1. 

   Step1:Put all the ingredients except butter in the basin and knead it into a dough. Knead it for a while and the dough will come out of glute

2. 

   Step2:Add butter and knead for about 15 minute

3. 

   Step3:The spreading stage when the film can be pulled out but easily broken by kneadin

4. 

   Step4:Knead and put it in an empty basi

5. 

   Step5:About 22.5 times the size of fermentation in an hou

6. 

   Step6:Take it out, press it by hand to exhaust, then divide it into three parts, knead it, cover it with cloth, wake up for 15 minute

7. 

   Step7:After waking up, take a open and roll up

8. 

   Step8:Line up and put it into the mould which has been buttered in advanc

9. 

   Step9:Ferment in the oven at 38C, 85% humidity to 9C, then cover the oven and bake at 165C for 35 minutes, O