Cooking Steps

1. 

   Step1:Mix high gluten powder, low gluten powder, milk powder, salt and sugar. Dissolve yeast in warm water. Pour into flour mixture. Add egg liquid and water.

2. 

   Step2:At the beginning, it will be a little sticky. You can use a scraper to shovel together the scattered flour stuck on the chopping board. Rub it hard. Do not add flour easily.

3. 

   Step3:The dough will gradually become elastic. The surface will become smooth. Moreover, as the gluten forms, the dough will become less sticky.

4. 

   Step4:After kneading to a certain extent, try to stretch the dough. At this time, the dough is not easy to stretch very thin. If you stretch a little thin, you will get many cracks. This is the time to add butter.

5. 

   Step5:Knead the melted butter and flour together. Pay attention to kneading for a while. Knead the dough surface until it is smooth.

6. 

   Step6:Check the strength of the gluten at any time. Spread the dough carefully to see if it can form a film. If it does, you can stop kneading.

7. 

   Step7:Cover with plastic wrap. Wait for fermentation. About an hour.

8. 

   Step8:The fermented dough. Use your hand to press it hard. Squeeze out the air inside. Divide the dough into many parts. In the second fermentation, about 30 minutes. Ferment it to twice the original, as shown in the figure.

9. 

   Step9:Brush a thin layer of whole egg liquid on the surface. It can be put into the oven.

10. 

    Step10:Preheat the oven to 170 ℃. Bake for about 25 minutes until the surface is golden.

11. 

    Step11:It's ready to eat.