Cooking Steps

1. 

   Step1:Get all the materials read

2. 

   Step2:Put all the materials except butter into the flour mixing barrel. First put the liquid, sugar and salt diagonally. Finally put the flour. Dig a hole in the middle of the flour and put the yeast

3. 

   Step3:Put it directly into the chef machine and noodle. First turn on the first gear of slow speed and noodle for one or two minutes, then turn on the third gear of fast speed and noodle. Until the machine stops automatically (15 minutes in total), then continue to turn on the third gear and noodle. Until the machine stops automatically. Two times of noodle mixing for 30 minutes in tota

4. 

   Step4:Add the butter. Continue to open the third gear and add the noodles. It is the same as the above steps. There are two times of adding the noodles for 30 minutes

5. 

   Step5:Until fully extended. A total of 4 times and face (one hour) rub out the glove fil

6. 

   Step6:Cover with plastic wrap and ferment in warm place to 22.5 times the siz

7. 

   Step7:If you dip your fingers in flour and poke a hole in the dough, it will be a success if it doesn't retract or rebound

8. 

   Step8:Put it back in the chef's machine and knead it for a few minutes. It's equivalent to exhausting the dough

9. 

   Step9:Take out the dough. Divide it into the same amount of small dosage forms

10. 

    Step10:Take a small dosage and roll it into a circle with a rolling pi

11. 

    Step11:Put bean paste in the middl

12. 

    Step12:Close up and knead up, then close dow

13. 

    Step13:Press flat evenly with your han

14. 

    Step14:Use a rolling pin to gently roll it into an oval shap

15. 

    Step15:Gently cut the surface with your hand. Don't cut too hard. Just cut a layer of dough on the surface

16. 

    Step16:The side without a knife is facing up. Then roll it up slowl

17. 

    Step17:Roll into a tub

18. 

    Step18:Hold both ends gently with your hands. Don't pinch too tightly. It will be in the shape of a flower (if you want to make a wreath, you should pinch tightly, so as not to expand during the second fermentation

19. 

    Step19:Make all the Dousha bread in tur

20. 

    Step20:Twice ferment to twice the original size. (at this time, the bread will be in the shape of arc and semicircle). Brush the surface with egg liquid. Preheat the oven at 150

21. 

    Step21:Put it in the preheated oven. Heat it up and down for 150 degrees. Keep it in the middle for 20 minutes

22. 

    Step22:Finished product drawin