Cooking Steps

1. 

   Step1:First, put all the ingredients except butter into the pot (I only add 80g milk here, because the water absorption of flour is different. It is recommended to add some to prevent excessive humidity. Later, add the rest one by one depending on the situation

2. 

   Step2:Use chopsticks to stir the flour and seasoning into floccules. Slowly add the remaining milk during the process. Observe that there is no dry powder in the dough. The surface is wet but not sticky. Allow to stand for 1015 minutes. Allow flour to absorb moisture.

3. 

   Step3:Start mixing. The kneading machine I use. Hand kneading can also be slow and tired. My sister suggests buying a toaster or kneading machine to free hands. Knead the dough into a ball. At this time, there are still particles on the surface of the dough. Some of them are sticky and easy to pull. You need to continue mixing.

4. 

   Step4:Keep kneading until the dough is smooth and very soft. It can be pulled for a long time without breaking. It means that the gluten has basically formed.

5. 

   Step5:At this time, melt the butter in water and pour it into the dough. Because I don't want to eat too much butter, I only put 20g of butter and 10g of olive oil. (grease will block the formation of gluten, so remember that butter must be added after the dough is well stirred.

6. 

   Step6:Continue to knead until all the oil and water are absorbed. The dough becomes very smooth and soft.

7. 

   Step7:Take a small amount of dough and stretch it slowly. You can easily pull out a large area of translucent glove film. At this time, the dough has been successfully stirred to the fully expanded state.

8. 

   Step8:Whole. Fermentation. (I put it in an electric pressure cooker and seal it. Pour a little warm water into it.

9. 

   Step9:Start filling. Dice the ham slices. Beat the eggs into the whole egg liquid. Pour half into the diced ham. Reserve the other half.

10. 

    Step10:Put the ham cubes with egg liquid in the oven and bake for a few minutes. Start skinning.

11. 

    Step11:Mix in the onion. Drop two drops of sesame oil. The filling is finished.

12. 

    Step12:When the dough is fermented to 2.5 times the size, use chopsticks to poke a hole in the middle. It does not rebound, and the surrounding surface is elastic and does not collapse. Under fermentation rebounds. Over fermentation collapses.

13. 

    Step13:Take out the fermented dough, flatten it and exhaust. Try to exhaust all the gas. Divide it into four equal parts. Cover the dough and let it rest for 10 minutes.

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    Step14:Each dough is divided into two parts. Rub them into carrots.

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    Step15:Roll it flat with a rolling pin. Cut it on the to

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