Cooking Steps

1. 

   Step1:How to make soup - 25g of high gluten flour and 100g of cold water. Stir well first. Then heat it over a small fire and stir it. Stir it into paste shape. Don't overcook it. Then turn off the fire and cool it for later use (only 53g can be used for making it. It can be refrigerated in the refrigerator for next use

2. 

   Step2:According to the order of the recipe, put all the ingredients except butter into a small basin and stir them up. Then knead them into dough

3. 

   Step3:Knead the butter until it's all absorbed (note - it's very important to knead whether the bread is delicious or not. If it's not kneaded, you won't feel like tearing it by hand

4. 

   Step4:Then wrap it with plastic wrap and carry out basic fermentation. When the fermentation is twice as large, it will be OK

5. 

   Step5:Take out the fermented dough and let out the bubbles. Then divide it into 20 parts on average. Knead and wake up for more than ten minutes

6. 

   Step6:Roll the growth bar with a rolling pi

7. 

   Step7:Roll u

8. 

   Step8:Fold both ends in half. Squeeze the bottom tightly. Then put it into the baking tray for secondary fermentation

9. 

   Step9:Preheat the oven at 175 degrees. Brush the egg liquid before entering the oven. Bake the upper and lower plates for 2530 minute

10. 

    Step10:Come out. It's tempting.

11. 

    Step11:A finished product drawin