Cooking Steps

1. 

   Step1:Mix all the bread materials except butter. Knead until the extension stage, add butter and knead for five minutes. Cover with plastic film and ferment at room temperature for 4550 minutes.

2. 

   Step2:If you dip your finger in flour and poke it in the middle, it will not collapse or shrink, that is, the fermentation is completed.

3. 

   Step3:Divide the fermented dough into six parts, cover with plastic film and relax for 15 minutes. The bean paste stuffing is also weighed and divided into six equal parts.

4. 

   Step4:Take a dough and flatten it slightly. Put the bean paste filling in the middle. Tighten and wrap it.

5. 

   Step5:Close the mouth and put it down. Dip the rolling pin in dry powder. Slowly roll the dough to the shape of ox tongue. Do not roll the dough to break the skin.

6. 

   Step6:Use a sharp knife to streak the surface. The spacing between the stripes should be as average as possible. Don't be too thin. Two hair that is too thin may be broken.

7. 

   Step7:Turn the dough upside down. Roll it up from left to right. The tightness is right. Too tight and too loose is not suitable.

8. 

   Step8:Put it on the baking tray with the mouth closed down, and the shaping is finished.

9. 

   Step9:All shaping completed.

10. 

    Step10:Put a bowl of hot water in the oven. Put it in the baking tray for secondary fermentation. The time is about 45 minutes.

11. 

    Step11:After fermentation, preheat the oven, heat 180 ° and 160 ° for 1315 minutes, color and cover with tin paper. After baking, take it out and cool it to room temperature for eating.