Cooking Steps

1. 

   Step1:Mix the whole egg liquid and fresh milk evenl

2. 

   Step2:Mix 2 kinds of flour, sugar and dry yeast evenl

3. 

   Step3:Pour step 1 into step 2. Mix with a plastic scraper and transfer the dough to a board covered with a thin layer of flour. It's time to knead.

4. 

   Step4:It's very sticky at the beginning. But the longer you knead it, the stronger you will feel. After about ten minutes of kneading, put the butter softened at room temperature into the center of the dough. Wrap the dough. Continue kneading. Continue to knead for about half an hour. The feel of the dough is like that of the elastic band. The dough will be kneaded. Basically, the arm hurt

5. 

   Step5:The dough that has been kneaded will become this kind of film shape when it is pulled up by hand. It's right that the ductility is particularly good.

6. 

   Step6:Put a layer of butter in the basin and seal the dough with a plastic film. Put the basin in a warm and humid environment and wait for the dough to ferment. I put water in the steamer to make the switch on and off. Put the basin in the steamer. Half an hour later, the dough is fermented to twice the original size. If you poke the dough with your fingers, it will have a hole and will not rebound. At this time, the dough is fermented once.

7. 

   Step7:Knead the fermented dough on the chopping board again. Empty the gas inside. And divided into 5 equal parts.

8. 

   Step8:Roll the dough into this long strip. Width depends on your mold.

9. 

   Step9:Roll into such a small volum

10. 

    Step10:Spread a layer of butter in the mold. Connect the head and tail of the small roll and place the interface downward. Use the previous method to wait for the dough to ferment again. The fermented dough should be twice the size of the original dough. Coat the fermented dough with whole egg liquid.

11. 

    Step11:In the oven. Heat up and down 180 ° for 30 minutes. Preheat the oven in advanc

12. 

    Step12:Finished product.