Chinese Food

Cooking Steps

1. 

   Step1:Dough making - put all ingredients in a into a mixing tank (mix slowly for 30 seconds), add eggs in B (stir slowly), add water in B while stirring, do not add 50g water at a time (water absorption of each brand of flour is different, because we have no butter

2. 

   Step2:When water is added and flour is lost (turn to fast gear), during the spreading stage (when the dough is pulled away from the serrated glove film), exhaust for 30 seconds at turning (slow gear

3. 

   Step3:Start to add butter salt in C and cover it with dough (slow gear). The butter will not be stirred until the dough is fully expanded (there is smooth glove film on the dough when the dough is pulled out) and then change to (slow gear) to exhaust for 30 seconds

4. 

   Step4:Apply oil to the table top - apply oil to the hands - take the dough and put it on the table top with a rolling cover and keep it still for 20 minute

5. 

   Step5:Split - 500g / dough and let it relax in the fermenter for 15 minute

6. 

   Step6:Spreading powder on the table top: put the dough on the table top to form a rectangular tray for spreading powder. Move the dough into the tray and place it in the tray for quick freezing for 15 minutes (the hardness of the frozen dough is the same as that of the flaky butter)

7. 

   Step7:Spread flour on the table top - put the flour on the dough sheet to make it longer - put the four sides of the flaky butter around to wrap the butter, press the dough sheet with the palm to blend with the butter (the flaky butter should be lifted and wrapped in the fresh-keeping film, and press the flaky butter into a square with the palm

8. 

   Step8:Spread powder on the table top - start to fold into a rectangle and fold into three folds - turn into a rectangle in the opposite direction - fold into four folds by spraying water on the surface - put the tray into a quick freeze for 30 minute

9. 

   Step9:Spreading powder on the table top - driving the rectangle - spraying water on the surface and folding it three times - spreading powder on the table top - driving it into the rectangle in the opposite direction - putting it in the tray and freezing it for 30 minute

10. 

    Step10:Spread powder on the table top - make it into a rectangle with a thickness of 5cm - cut off the edges and corners. Don't - start measuring the width of 8cm, the length of 28cm, and cut it

11. 

    Step11:Take a piece - cut an opening in the middle of the width - and roll it up

12. 

    Step12:Roll up the horn and put it in the baking tray - in the fermentation oven - ferment 2 to 3 times large

13. 

    Step13:Before baking - brush the egg liquid on the fire for 200 times and then bake for 15 minutes. Brush a layer of egg liquid while it's hot