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:Divide - 60g / dough, round and set the plate - bring in the fermenter and wake up for 20 minute

6. 

   Step6:Whole olive shape - Dough flattening - drive away - turn over and fix it in a tongue shap

7. 

   Step7:The tip of the tongue begins to roll u

8. 

   Step8:When pressing the dough, move your hands back against the tabl

9. 

   Step9:Roll to the end, press it forward, and it will be olive shaped - put it in the baking tray, put it into the fermentation oven, and ferment for 90 minutes - 2 to 3 times larger

10. 

    Step10:Brush the egg liquid before baking - put it into the oven, heat it for 200, heat it for 170, bake it for 10 minutes, turn the baking plate, bake it for 2 minutes, shake it and let it cool down

11. 

    Step11:Decoration after baking - brush meinaizi on the surface of bread embryo - it's finished with spicy meat floss (original meat floss can be used if you don't like spicy