Cooking Steps

1. 

   Step1:Add 85 grams of milk, 85 grams of egg cream, 30 grams of white sugar, 20 grams of protein, 3 grams of salt, 2 grams of yeast and 300 grams of high gluten flour to the doug

2. 

   Step2:8 g of room temperature softened butter was added to the dough by post oil metho

3. 

   Step3:Wrap the dough in plastic wrap and refrigerate for 17 hour

4. 

   Step4:After 17 hours, take out the dough and tear it into small pieces by hand, then put 15 grams of milk powder. 30 grams of sugar. 20 grams of protein and 2 grams of yeast togethe

5. 

   Step5:Or use the after oil method to mix 7g of room temperature softened butter and noodle

6. 

   Step6:Wrap the dough with plastic wrap and let it stand for 20 minute

7. 

   Step7:Dough at rest is divided into three part

8. 

   Step8:Roll the dough into a tongu

9. 

   Step9:Roll up the dough from one en

10. 

    Step10:Roll out the roll agai

11. 

    Step11:Roll it up again three time

12. 

    Step12:Put the roll into the toast bo

13. 

    Step13:Cover with wet cloth for fermentatio

14. 

    Step14:Brush with egg liquid when fermenting to eight layer

15. 

    Step15:Preheat the oven 180 degrees for 40 minutes. Color it in the middle, and then put tin paper on the back cover

16. 

    Step16:Finished product drawin

17. 

    Step17:Organization char