Cooking Steps

1. 

   Step1:Mix and agglomerate all the Chinese materials. Cover with plastic film for fermentatio

2. 

   Step2:Ferment to twice the siz

3. 

   Step3:Tear the fermented dough into small pieces and put them into a mixing bucket. Add cream, salt and sugar

4. 

   Step4:Then add the flour. Put the mixing barrel into the chef's machine. Mix the dough slowly first and then change to medium speed

5. 

   Step5:Stir to dough expansion stag

6. 

   Step6:Add butter to continue blendin

7. 

   Step7:And until the thin glove film is pulled ou

8. 

   Step8:Fermentation with a good dough cove

9. 

   Step9:Ferment to 2.5 times the siz

10. 

    Step10:After exhausting, divide into 6 equal parts. Knead the plastic wrap and relax for 10 minute

11. 

    Step11:Take a dough and roll it ou

12. 

    Step12:Roll ove

13. 

    Step13:Cover with plastic wrap and relax again for 10 minute

14. 

    Step14:Open again after relaxatio

15. 

    Step15:Turn over. Roll u

16. 

    Step16:Put in the toast box. Three in a group. Then carry out the final fermentation. Put a bowl of hot water on the bottom of the oven. Put the toast box into the middle of the oven. Turn on the fermentation function for 35 degrees. 40 minutes

17. 

    Step17:Take out the toast box in 40 minutes. It's just 8 minutes. Take out and preheat the oven 180 degrees

18. 

    Step18:Brush egg liqui

19. 

    Step19:Heat the bottom layer of the preheated oven 180 degrees for 40 minutes. Here is the sample paper for 5 minutes

20. 

    Step20:After 10 minutes, it will not grow any longer. After the toast surface is colored, it will be covered with tin paper

21. 

    Step21:The mould shall be demoulded and cooled immediately after being shaken out of the furnac

22. 

    Step22:It's very beautiful. It's very soft