Cooking Steps

1. 

   Step1:Put the dough materials except butter in the order of liquid first and then solid. Put the sugar and salt diagonally. Dig a hole in the middle of flour and put the dry yeast. Start the flour mixing procedure and flour for 20 minute

2. 

   Step2:Add butter at the end of dough blending procedure, and start dough dispensing procedure

3. 

   Step3:At the end of the dough, the dough is twice the size of the dough. Let the dough mix for another 5 minutes to exhaust

4. 

   Step4:Take it out and divide it into 6 parts. Rub it round and cover with plastic wrap for 20 minutes

5. 

   Step5:Melt the butter and put it on the conical mold. Put it in the refrigerator and freeze it. Let the butter solidify. The butter here is out of the formula

6. 

   Step6:Flatten the dough

7. 

   Step7:Turn it over and roll it thin. Roll the side close to your body thinner

8. 

   Step8:Roll from top to bottom to form a torpedo. The joint is firm

9. 

   Step9:Rub it into long strips of uniform thickness, about 80 cm long

10. 

    Step10:On the mould. The rings should be tightly adhered to each other

11. 

    Step11:Put it into the oven for secondary fermentation. Ferment to 1.5 times the size

12. 

    Step12:After the second fermentation, coat the surface with egg liquid (out of formula)

13. 

    Step13:Put it in the preheated oven. 180 degrees. Heat up and down. Bake for 20 minutes in the middle layer. After coloring, cover with tin paper and continue to bake. After baking, demould it while it's hot. Put it in a cool place

14. 

    Step14:Whisk the sugar in the cream until the lines are maintained

15. 

    Step15:Just squeeze the cream into the bread.

16. 

    Step16:Finished product.