Cooking Steps

1. 

   Step1:All materials except butter, salad oil and meat floss. Pour into bread machine. Start and noodle

2. 

   Step2:Mix the dough and put in the softened butter. Mix the dough again and ferment. About 1 hou

3. 

   Step3:The dough is fermented to twice its size. Take it out and start to bleed

4. 

   Step4:I choose to use a rolling pin to expel bubble

5. 

   Step5:Divide the dough with bubbles into 5 parts. Put them on the baking tray. Pay attention to the gap between the dough. Preheat the oven for about 100 degrees for one minute. Put the baking tray on the top of the oven. Prepare a large bowl of boiling water. Put it under the baking tray. Close the oven door. Carry out the secondary fermentation. Note that the oven does not need to be opened.

6. 

   Step6:The second fermentation time is about 3050 minutes. The dough is twice as large

7. 

   Step7:After taking out the dough, roll the rolling pin into the figure. Sprinkle with a layer of meat floss. You can sprinkle more by yourself. Roll it into meat floss roll. Pinch the seal. Face dow

8. 

   Step8:Put the greased paper on the baking tray. Brush the surface with a layer of egg liquid. Preheat the oven at 160 ℃ for 2 minutes. Put it in the middle of the oven. Heat up and down for 10 minutes

9. 

   Step9:Take it out. Brush a layer of shallot egg liquid on the surface. Add some salad oil according to the situation. Put it in the oven for about 5 minutes. Spread a layer of tin paper to avoid serious coloring.

10. 

    Step10:Put it in the oven again. About 5 minutes. It's out of the oven