Cooking Steps

1. 

   Step1:Let's make a medium dough first. Add dried yeast to milk and mix well. Let stand for 5 minutes. (the kneading time of Chinese flour is relatively short. Yeast may not dissolve completely, so first use milk to boil yeast

2. 

   Step2:Milk yeast is mixed with other Chinese dough materials and kneaded into a smooth dough. Fold the dough out smoothly, tighten the mouth, put it into a stainless steel basin coated with a thin layer of oil, cover with a fresh-keeping film, and ferment it to 2.5-3 times larger at room temperature.

3. 

   Step3:Tear the medium seed into small pieces and mix all materials except butter in the main dough. Add softened butter and knead until the expansion stage.

4. 

   Step4:Let the dough relax at room temperature for 30 minutes.

5. 

   Step5:Take out the dough, flatten it and exhaust. Divide it into 12 equal parts. Roll it round. Relax for 15 minutes.

6. 

   Step6:Take out the dough again, flatten it, round it, and put it into the buttered baking tray.

7. 

   Step7:Brush a layer of egg liquid on the surface of the dough that has been fermented to twice the size.

8. 

   Step8:Preheat the oven 180 degrees. Heat it up and down. Bake for 20 minutes.

9. 

   Step9:When you tear it, you see how soft it is.