Cooking Steps

1. 

   Step1:The dough made from the mixture of Chinese and foreign materials shall be put into a fresh-keeping bag and refrigerated for no more than 12h and 72h. It tastes sour. I refrigerate for 27 hours, tear it up and mix it with the main doug

2. 

   Step2:Rub out the glove fil

3. 

   Step3:Ferment to twice the size of the burrow and do not retrac

4. 

   Step4:The fresh-keeping film of the exhaust round cover is relaxed for 10mi

5. 

   Step5:One point five roun

6. 

   Step6:O

7. 

   Step7:Roll up the plastic wrap and relax for 15mi

8. 

   Step8:Open agai

9. 

   Step9:Shaping into olive shaped paper fil

10. 

    Step10:Ferment to 1.5 times the size. Make a cut with a blad

11. 

    Step11:Filling preparation during fermentatio

12. 

    Step12:Spread the stuffing on the bread. Cut and squeeze the small mouth of the salad dressing in the flower mounting bag. Then the middle layer is fired 180 degrees and 20 minutes late