Cooking Steps

1. 

   Step1:In the barrel of the bread machine, the liquid is first followed by the flour. The butter is not put first. The selection and flour procedure are half an hour. Add the orange residue when the dough is fast forming. (because the orange juice squeezed the day before can be changed, it is not added. Remember to add less) the butter is put in the last 15 minutes.

2. 

   Step2:Take out the dough and refrigerate it for 20 minutes. Cut the cross in the middle and roll it into plus shape.

3. 

   Step3:The frozen noodles are prepared to be wrapped with butter. Put the butter into a fresh-keeping bag and roll it into a square. Put it in cold storage. Take it out together with the frozen dough.

4. 

   Step4:Roll the dough into the shape of plus sign, the middle is thick and four sides are thin. Put the butter in the middle. According to the principle of left first, right then up and down. Wrap the butter tightly.

5. 

   Step5:Wrapped dough. Wrap with plastic wrap and refrigerate for 20 minutes.

6. 

   Step6:Take out the seal and put it on the right side (it's horizontal after taking the picture). First press it by hand and roll it out to prevent bubbles. If there are bubbles, use toothpick to tie them down. After rolling out, roll them down and fold them up.

7. 

   Step7:Wrap with plastic wrap and refrigerate for 20 minutes. Do 3 times in total. Don't do it too many times. 3 times is the best.

8. 

   Step8:After finishing the last time, take out the rolling strip from the refrigerator and cut it in the middle. Put it into a 6-inch Qifeng grinder and ferment it to twice the size. Brush the egg liquid. Oven 140 degrees 30 minutes. The temperature can be determined by the temper of your oven. Slow roasting at low temperature is recommended.

9. 

   Step9:Finished drawings. It's chewy with orange dregs. The taste of crude fiber.