Chinese Food

Cooking Steps

1. 

   Step1:Dig a hole in the high powder, pour in the yeast and mix wel

2. 

   Step2:Pour water into the center, and yearn for mixing the picture from the middl

3. 

   Step3:Pour in milk powder, carrot puree, sugar, and salt. Mix well every time

4. 

   Step4:Stir ~ stir

5. 

   Step5:Stir until there is no dry powder, cover with plastic film and keep it cool for 20 minutes. If it's hot, put it in the refrigerator to prevent yeast from fermenting in advance. This step is to make the dough absorb enough water and save the time of kneading

6. 

   Step6:After 20 minutes, start to knead the dough. At first, the dough will be very sticky with water, and it will stick to the table. Continue to knead. Hold the dough with one hand, rub it from inside to outside, and then recycle it. Turn it 90 degrees in the right direction, and continue to rub it from inside to outside

7. 

   Step7:Knead until dough does not stick, add butter, continu

8. 

   Step8:Knead the dough to the expansion stage, cut a small piece of dough and pull it apart to produce a large film. The film is tough and will show serrated holes when broken

9. 

   Step9:Put the dough on the baking tray, put a bowl of warm water on it, cover it and seal it to start fermentation. When the dough is fermented to twice the size, rub a hole with a little water with your finger, it will not shrink or collapse, which means that it is fermented. My room temperature is about 18 degrees, and I have been fermenting for about 1.5 hour

10. 

    Step10:Divide the fermented dough into 9 parts, rub them into circles, and continue to relax for 15 minute

11. 

    Step11:After relaxation, roll out the dough with a rolling pin, shape it into a small meal bag, ferment twice, about 45 minutes, preheat the oven 180 degrees, heat up and down for 15 minutes, O