Cooking Steps

1. 

   Step1:The yeast from the Chinese raw materials is converted into pure milk.

2. 

   Step2:Bread flour added to Chinese ingredients.

3. 

   Step3:Mix the pure milk and flour well. Knead the dough. Put the dough in a warm place and ferment it to about 4 times the size.

4. 

   Step4:The Chinese dough needs to be fermented to about 4 times the size. The dough has a sour taste. The inside is honeycomb like. It is easy to break when pulled gently. As shown in the picture.

5. 

   Step5:Cut the Fermented Chinese seed into small pieces. Put them together with the main dough ingredients. Knead until the dough surface is smooth. The thick film can be pulled out.

6. 

   Step6:Add butter and knead until extended. Relax for 30 minutes.

7. 

   Step7:Now let's make stuffing. Cut bacon and ham into small pieces. Put a little oil in the wok. Put bacon and ham into the wok and fry them for later use.

8. 

   Step8:Roll it into a round shape with a thickness of about 2mm. Take a cup and buckle each round patch on the patch.

9. 

   Step9:With bacon, ham and cheese.

10. 

    Step10:Fold it in half.

11. 

    Step11:Squeeze the two corners like a wonton. Put them into an 8-inch pizza plate. Butter the bottom and the edge. Do not stick the mold to omit this step.

12. 

    Step12:Ferment at twice the temperature.

13. 

    Step13:The rest of the leftovers are divided into three equal parts and rolled into olive shape from top to bottom.

14. 

    Step14:Brush the surface with egg liquid. Put it in the preheated oven at 210 ℃ for 20 minutes. The color is satisfactory. Cover with tin paper

15. 

    Step15:When it's golden on the skin, I'll take it out quickly.

16. 

    Step16:The third tin paper is not covered. It's a little black.

17. 

    Step17:It's hot just now. It's delicious.