Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Add all ingredients except butter and make a smooth doug

3. 

   Step3:Add butter softened at room temperature, knead for about 40 minutes, and release the fil

4. 

   Step4:Put on the plastic wrap. Put on the plastic wrap. Let it stand and ferment to 2.5 times larger

5. 

   Step5:After fermentation, poke a hole with the middle finger. The four sides will not collapse

6. 

   Step6:Exhaust with rolling pi

7. 

   Step7:Divide the dough into five equal part

8. 

   Step8:Take a dough and roll it into a tongu

9. 

   Step9:Use a knife to cut out five bars. Add the meat floss. Roll it up from the bottom. Tighten the two heads

10. 

    Step10:Ready to for

11. 

    Step11:Wrap with plastic wrap. Double fermentatio

12. 

    Step12:Ferment well. Brush a layer of egg liquid. Sprinkle a layer of sesam

13. 

    Step13:Preheat the oven at 160 ℃ for 10 minutes. Heat up and down the middle layer at 160 ℃ for 20 minute

14. 

    Step14:When the oven is ready, take it out immediately