Cooking Steps

1. 

   Step1:Put the materials other than butter and meat floss into the bread barrel in the order of liquid first and then solid. Set two dough blending procedures.

2. 

   Step2:After adding butter, continue to set up two blending procedures for blending until the butter is completely absorbed by the dough.

3. 

   Step3:Choose the fermentation procedure. Ferment to twice the size.

4. 

   Step4:Poke the dough with your fingers to check the fermentation. If it doesn't retract or rebound, it will prove that the fermentation is in place.

5. 

   Step5:Take out the dough and exhaust. I use a rolling pin to repeatedly roll the dough to exhaust. Divide the dough into a big one. Seven small ones. Cover with plastic wrap and relax for 15 minutes.

6. 

   Step6:Roll the loose dough into a middle thick, four thin dough and wrap it in the floss. (the meat pine is also made by myself. There is a separate recipe. If you are interested, please refer to it.

7. 

   Step7:Wrap it up like a bun. Wrap it up and roll it down.

8. 

   Step8:The other small dough is also good. Put it aside for future use.

9. 

   Step9:Take an 8-inch pizza dish. Put an inverted cup in the middle.

10. 

    Step10:Roll the dough into a circle smaller than the pizza plate.

11. 

    Step11:On the pizza plate. Cover the cup.

12. 

    Step12:Put seven more fluffy dough evenly in the pizza plate.

13. 

    Step13:Use a knife blade at the gap between each two dough to cut the big dough. Cut the corners of the dough and snap the dough back.

14. 

    Step14:Take the middle cup.

15. 

    Step15:Put it in the oven for two rounds (I put a pot of hot water in the oven for 30 minutes). The bread germ is bigger than before. Brush the surface of the embryo with egg liquid.

16. 

    Step16:Preheat the oven 170 degrees in advance for 5 minutes. Bake for another 25 minutes. The surface is golden.

17. 

    Step17:Finished product.