Cooking Steps

1. 

   Step1:Prepare raw material

2. 

   Step2:When all the raw materials except butter and salt are stirred into a dough and the gluten is stirred to 60%, put the butter and salt in; put the butter and salt in and continue to stir until the expansion stage (there is a film, and the broken hole will also present a very smooth round hole). Cover the dough with the fresh keeping film and keep it still for about 10 minutes

3. 

   Step3:Split 60g / dough

4. 

   Step4:Roll out the loose dough

5. 

   Step5:Turn it over. Press the interface with your hand

6. 

   Step6:Roll it up from top to bottom. Rub it evenly with your hands. It's in a long strip

7. 

   Step7:Long strips rolled up

8. 

   Step8:Roll up

9. 

   Step9:Put it in a round paper cup. 8. Put it in the oven for fermentation

10. 

    Step10:Fermentation is 22.5 times the original volume

11. 

    Step11:Put loose meat around

12. 

    Step12:Put a raw yolk in the middle

13. 

    Step13:Squeeze salad dressing on the meat floss; preheat the oven to 170 degrees. Bake for 1215 minutes

14. 

    Step14:Finished product

15. 

    Step15:Finished product