Cooking Steps

1. 

   Step1:Bread materia

2. 

   Step2:Decorative material

3. 

   Step3:Put the bread material into the bread machine and knead until the gluten is formed. It can pull out the large film

4. 

   Step4:Put the butter softened by salad oil and Qingshuihe into the basin. Boil it over a small fire. Put out the fire and add the flour with high gluten. Quickly mix it with chopsticks. Air the dough to 37 ℃. Add the broken whole egg liquid in several times. Add a little egg liquid each time. Mix the batter repeatedly to form a batter with sharp corners

5. 

   Step5:After fermentation for 1 hour, exhaust the gas and ferment again until the dough expands to 2 times larger

6. 

   Step6:Flatten the dough slightly. Divide the dough into 4 parts with a cutting knife. Close the dough and roll it. Cover the dough with a plastic wrap and let it rest for 15 minutes

7. 

   Step7:Use a rolling pin to roll the dough into a rectangle, lift it up and turn it over, and place it horizontally. Use your fingers to move some dough away from the lower side. Roll the dough up and down, pinch the mouth tightly, and use your hands to roll it into a long strip of uniform thickness to form a bread germ

8. 

   Step8:Evenly arrange the bread germ on the baking tray, cover with plastic film and ferment for the second time. It will take about 30 minutes until the dough is twice as large

9. 

   Step9:When the dough in the mould is fermented to twice the original volume, brush the surface with the whole egg liquid

10. 

    Step10:Put No. 7 flower mounting mouth in the flower mounting bag. Put the batter into the flower mounting bag. Squeeze the batter on the bread which has been fermented and coated with egg liquid

11. 

    Step11:Power on the oven. Preheat at 170 ℃ for 5 minutes. Place the baking tray on the bottom of the oven. Continue baking for 20 minutes

12. 

    Step12:Don