Cooking Steps

1. 

   Step1:1. Add the fermentation powder to 38 ℃ warm water to fully activate. 2. Add sugar, egg white and cream to the flour. 3. Add fermented water. Then add milk and knead into dough. 4. Add butter and knead until the dough is smooth and delicate. 5. After fermentation at room temperature for 20 minutes, put it into refrigerated fermentation for 6-12 hours.

2. 

   Step2:Main dough method: add sugar, milk powder, egg white and salt to the dough in cold storage, and finally add butter to knead the dough.

3. 

   Step3:Knead to the fully extended stage. Pull out the hand film.

4. 

   Step4:Ferment again to Two point five Times larger.

5. 

   Step5:After exhausting, roll it into a rectangle. Relax in the middle of two rolls for 10 minutes. Spread some meat floss. Roll up a roll and put it in the toast. At last, ferment until it's full.

6. 

   Step6:Squeeze the salad dressing on the surface. Put on the floss and the chives.

7. 

   Step7:Bake in the oven at 160 ℃ for 20 minutes. Turn off the upper tube and bake in the lower tube for about 8 minutes. This is because the oven is too small. The top of the oven has gone up to no space. It is also to prevent the color on it from being too heavy.

8. 

   Step8:After demoulding, put it on the grill to cool.

9. 

   Step9:It's very soft. When it's baked, it's intoxicated by the fragrance of onion, meat and milk