Cooking Steps

1. 

   Step1:High gluten flour 50g A kind of Water 30g A kind of Yeast 0.1g. Refrigerated fermentation for 24 hour

2. 

   Step2:Materials other than butter A kind of Knead the fermented yeast head evenly, pull out large pieces of film, add butter and knead it smoot

3. 

   Step3:Divided into 7 equal parts of about 65g each. Roun

4. 

   Step4:Take one and roll it into an ellips

5. 

   Step5:1 / 3 inside fol

6. 

   Step6:Continue to fold the other side in 1 / 3 and press it with your pal

7. 

   Step7:Fold in half and hold the joint tightl

8. 

   Step8:Roll it to 20cm long. One end is thicker. Roll the thick end with a rolling pin very thin

9. 

   Step9:Wrap it up at the thin end. Be sure to pinch it tightly. Press the closing port at the bottom to prevent cracking

10. 

    Step10:Wake up 30 minute

11. 

    Step11:50g sugar A kind of Boil 1 liter of water slightly, put it into both sides of the shell and boil for about 30 seconds respectively, then drain it ou

12. 

    Step12:200 degrees. 20 minute