Cooking Steps

1. 

   Step1:Soak the yeast in warm water for a while. Mix high gluten flour, salt, sugar, egg yolk, dissolved yeast and milk together.

2. 

   Step2:Knead the dough by hand, until the surface of the dough becomes smooth gradually, and then add butter. Continue kneading until it is smooth. The dough is in the general expansion stage.

3. 

   Step3:Cover with plastic wrap for the first fermentation.

4. 

   Step4:Dough fermented to 2 to Two point five Double the size. Stick the flour with your fingers and poke a hole in the top of the dough. If the hole does not retract or sink, it means that the fermentation is completed.

5. 

   Step5:It is divided into 8 dosage forms, each of which is 45g. Knead the circle and cover with plastic wrap to wake up for 15 minutes. After waking up, flatten the dosage form with a rolling pin and roll it into a triangular shape.

6. 

   Step6:Cut a small mouth on the triangle edge, put on the cheese, roll it up, put the dough interface downward into the baking tray covered with oil paper, and carry out the second fermentation.

7. 

   Step7:When the fermentation is twice the original size, coat the surface with the egg liquid with a brush. Put it into the preheated oven 180 degrees. Bake for 1215 minutes.