Cooking Steps

1. 

   Step1:Put the Chinese ingredients together and make doug

2. 

   Step2:Cover with plastic wrap. Ferment to 45 times. It's about 3 hours at room temperature in summer

3. 

   Step3:There are many honeycombs on the surface of fermented doug

4. 

   Step4:Cut the Fermented Chinese seed into small pieces. Knead together with other ingredients except butter until the dough is smoot

5. 

   Step5:When kneading, knead forward. Knead three times and roll back. Turn 90 degrees. Then knead three times and roll back. Repeat all the tim

6. 

   Step6:Until the gluten can pull out the thick fil

7. 

   Step7:Add room temperature softened butte

8. 

   Step8:Knead dough to expansion stag

9. 

   Step9:Cover with plastic wrap. Relax for 40 minute

10. 

    Step10:Prepare multiple grains and mix the

11. 

    Step11:Divide the relaxed dough into small dough of 30g. Relax 1520 minutes after roundin

12. 

    Step12:Roll the loose dough into an oval shape; turn over and press the bottom edge thin. Roll it up from top to bottom; fold both sides down in half; pinch the bottom edge tightl

13. 

    Step13:After the surface is dipped in water, dip in the prepared grains. Put them in the baking pan. Put them in a warm (3638 ℃) moist place for final fermentation

14. 

    Step14:After fermentation, put it into the middle layer of the preheated 180 degree oven. Bake for about 15 minutes

15. 

    Step15:When it's out of the oven, it's ready to eat when it's coo