Cooking Steps

1. 

   Step1:Make the pastry first. Mix the butter softened at room temperature with sugar powder.

2. 

   Step2:Then add the yolk. Beat well.

3. 

   Step3:Then add low gluten flour and milk powder. Mix well.

4. 

   Step4:Put the dough on the plastic wrap and refrigerate it for more than an hour.

5. 

   Step5:Then make the soup seeds. Mix the high gluten flour and water evenly.

6. 

   Step6:Heat with a small fire. Stir continuously. It will become a paste in a few minutes.

7. 

   Step7:Cover with plastic wrap. Refrigerate for an hour.

8. 

   Step8:Start to make the main dough. According to the order of liquid and solid, knead the materials of the main dough together. Add the soup seeds together. Because the dough is too soft and sticky. One can't take a picture. Directly release the film. The glove film is very simple. It's like washing clothes. Push it out and pull it back. The film will come out in half an hour.

9. 

   Step9:Cover the dough with plastic wrap. Let it ferment in a warm place. It's summer now. It's going to start soon. I went out to pick up the children from school. I didn't come back until two and a half hours later. It was too much.

10. 

    Step10:Divide the fermented dough into 50g each. Take out the pastry dough from the refrigerator. Divide it into 25g each. Take a fresh-keeping film. Press the pastry flat. Put the dough on it. Directly lift up and close the fresh-keeping film. Wrap the pastry in more than half of the dough.

11. 

    Step11:Put it in the baking tray. It's hot. I've wrapped all the dough. The front one is fermented. Before you go into the oven, brush the egg mixture.

12. 

    Step12:Preheat the oven. 170 degrees. 20 minutes. It's ready. Because I have too much dough. So I spread the pastry. But the taste is good.