Chinese Food

Cooking Steps

1. 

   Step1:Mix the ingredients in turn, except butter, and form a doug

2. 

   Step2:Add butter (with a little butter left, brush the surface of the sausage roll) and continue to beat the noodles for several times to increase the strengt

3. 

   Step3:Fermentation (in winter, the fermentation can be put in a warm and humid place and sealed with a fresh-keeping film. For example, add water to an electric rice cooker, and pay attention to the water temperature. Keep the fermentation basin away from the hot water) about twice as large

4. 

   Step4:Ferment until it is pressed down, and then it can be discharged without retractio

5. 

   Step5:The dough is divided into 8 parts, and the wake-up time is 15 minute

6. 

   Step6:Roll into thin block with rolling pi

7. 

   Step7:Roll u

8. 

   Step8:Rubbing the growth ba

9. 

   Step9:Wrap sausages like thi

10. 

    Step10:Ferment again for 40 minutes in winter as abov

11. 

    Step11:Preheat oven at 175 ℃ for 10 minutes, spread butter, brush with egg liquid, sprinkle with scallion, white sesame, black peppe

12. 

    Step12:Put it in the oven for 170 degrees, heat it up and down for 10 minutes, turn it on for 170 degrees and 5 minutes (the surface layer makes it golden yellow). Note - the oven is not the same. You need to determine the time according to your own oven. This is only for reference. Beginners can check it from time to time to make sure it doesn't burn

13. 

    Step13:It's delicious. It's a beautiful afternoon tea with a rose tea, but it's perfect to match a cup of soymilk earlier (≥ ∧