Cooking Steps

1. 

   Step1:Take out a large bowl of flour (30min) and put it on the scale to accurately weigh out flour, salt, milk powder, sugar and yeast. Pay attention that yeast and salt do not pile up together. Put them separately. Then put eggs, butter and water in turn. Put water in batches. Stir and pour in. Start mixing the dough by hand. The purpose is not to make the dough too hard or too soft. The final goal is to make the dough smooth and soft. You can easily pull out one of them. It won't break or stick. Then fold it back and forth for 10 to 15 minutes. Finally, the dough should pass the glass window test (randomly pull out a small piece of dough and extend it around. Put the pulled dough face to the light. If you can see the translucent state and keep it going, congratulations on the dough and make it up).

2. 

   Step2:After the secondary fermentation (90-120min) is completed, the dough is rubbed into a smooth spherical surface. A layer of edible oil is evenly brushed on the inner wall of the big bowl. Then the dough is put back into the big bowl. Cover the big bowl with the preservative film. If there is no preservative film, the whole bowl can be covered with a food grade plastic bag. Then put it in the room temperature environment to ferment slowly. The place must not be on the air vent. Nor can the temperature be particularly low or high. The specific fermentation time depends on the room temperature. It's faster in summer and slower in winter. The standard for the first fermentation is to double the original dough volume.

3. 

   Step3:Exhaust and reshape (30min), sprinkle some dry flour on the table top, remove the preservative film or plastic bag from the large bowl, take out the dough after the first fermentation, put the dough on the table top with dry flour, so as to avoid sticking to the table top; pat the dough gently to let off the air inside. If there is a rolling pin, roll the dough back and forth with the rolling pin to make the dough stretch, and roll up after further exhaust. Shaping is a technical job. It's relatively easy to make bun. First, divide the dough into 12 equal parts. You can use the scale to weigh it to help judge; then, knead the separated dough into a hamburger shaped ball. You can press the bottom of the dough with the tiger mouth of your hand to ensure that the dough surface is smooth; then carefully press the dough flat; after all the 12 dough shaping, finally, you can put it Between u

4. 

   Step4:

5. 

   Step5:

6. 

   Step6: