Chinese Food

Cooking Steps

1. 

   Step1:1. Knead all kinds of Chinese raw materials into dough by machine and refrigerate them for fermentation (14-17 hours).

2. 

   Step2:After fermentation, tear into small pieces and add the main dough ingredients (except butter). Knead together to make a smooth dough (complete stage

3. 

   Step3:Then add butter. Knead until the film can be pulled out (expansion stage). Carry out basic fermentation.

4. 

   Step4:The basic fermentation is twice and a half. The fermentation is over.

5. 

   Step5:Divide the dough into 8 equal parts on average (about 65g / piece). Cover and relax the dough with the exhaust roll wrap for 15 minutes.

6. 

   Step6:Take a dough and use a rolling pin to roll it into an oval shape. Turn the dough upside down and use a scraper to cut four knives in the middle of the dough. Press the bottom edge of the dough thin.

7. 

   Step7:Sprinkle some honey beans on the dough. Roll them up from top to bottom. Press the bottom of the dough tightly.

8. 

   Step8:Put in the mold (learn to cook 8 without touching the golden mold). Carry out the final fermentation.

9. 

   Step9:Ferment eight minutes. Brush the egg liquid on the surface.

10. 

    Step10:Preheat the upper and lower tubes of the oven 180 degrees. Bake the middle and lower layers for about 20 minutes. The surface is golden.

11. 

    Step11:Demoulding after dischargin

12. 

    Step12:Finished drawings.

13. 

    Step13:Finished drawings.

14. 

    Step14:Finished drawings.