Chinese Food

Cooking Steps

1. 

   Step1:Material weighing reserv

2. 

   Step2:Put two-thirds of the egg yeast flour of the water cream sugar into the basin, mix and knead it into a bal

3. 

   Step3:Move the dough onto the chopping board and knead it. It's wet. You can beat the dough until it's smooth. Then add corn oil to knead the dough and knead it in the way of kneading until it comes out of the mask

4. 

   Step4:The perfect glove film has different 20 minute film release techniques and different film release time

5. 

   Step5:The dough is fermented to twice its size. If the dough is not retracted, it is fermented

6. 

   Step6:Divide the dough into ten part

7. 

   Step7:Flatten the dough and wrap it in 20g bean paste and close it dow

8. 

   Step8:Roll the dough into a tongue shape, and use a knife to make a slant on the surface

9. 

   Step9:Roll the dough bac

10. 

    Step10:Close u

11. 

    Step11:Complete the second fermentation until twice the egg yolk is washe

12. 

    Step12:Oven does not need to be preheated 160 degrees for 18 minute

13. 

    Step13:Finished produc