Chinese Food

Cooking Steps

1. 

   Step1:The dough is made of Chinese raw materials (the yeast blooms with water in advance). It is three times as big as the room temperature fermentation with the plastic film covered. This picture is the appearance in the fermentatio

2. 

   Step2:Fermented Chinese doug

3. 

   Step3:Internal organization of Chinese doug

4. 

   Step4:Except butter, mix all the main dough ingredients with the medium dough. Knead until it can pull out the big film. I use the toaster for about 20 minutes. Add butter and knead until it expands. Basically knead for another 15 minutes. Ferment at room temperature (27 ℃). As shown in the figure, it can be proved that it has been done well if the hole is stuck with flour and does not rebound. About 1 hou

5. 

   Step5:Take out the fermented dough and exhaust. Divide into three equal parts and roll. Relax for a few minutes

6. 

   Step6:Ova

7. 

   Step7:Turn over. Fold in hal

8. 

   Step8:Thi

9. 

   Step9:Roll from top to botto

10. 

    Step10:Put it in the toas

11. 

    Step11:33 degrees fermentation to 9 minutes full. Brush egg liqui

12. 

    Step12:Preheat the oven 180 degrees. Middle and lower layers. Color and cover with tin foil. 40 minute

13. 

    Step13:Coming ou

14. 

    Step14:Have a tear. The bread is soft