Cooking Steps

1. 

   Step1:Knead all materials except butter into a smooth dough. Add the butter cut into small pieces and knead to the expansion stage. Cover with plastic film and ferment to twice the size. Take out the dough and divide it into 25g. 5 groups. Relax for 5 minute

2. 

   Step2:Rub into a long strip about 30cm to 35cm thick in the middle with two tip

3. 

   Step3:Hold your head in groups of 5. Press 5 on top of

4. 

   Step4:1 over

5. 

   Step5:2 over

6. 

   Step6:Continue 5 times Two point one too Three point two Over

7. 

   Step7:Repeat the above steps to finish all the editing. Tighten the neckin

8. 

   Step8:Turn the two ends into a hor

9. 

   Step9:Let the warm place ferment to twice the siz

10. 

    Step10:Brush on the egg liquid. Put it in the preheated oven for 160 ° 5 minutes to 170 ° 15 minute