Cooking Steps

1. 

   Step1:All kinds of soup materials are mixed. The water must be boiling water and quickly stirred to a viscous state. Put it in a cool place (it can be put in the refrigerator for the night and used the next day).

2. 

   Step2:Put all the ingredients except butter in the main material into the bread bucket. Then add the soup material (the stirred state is about 50g). Start and noodle procedure.

3. 

   Step3:Then add the softened butter to mix the dough until the end of the procedure. The soft glove film can be pulled out, and then the dough can be kneaded for the first basic fermentation. According to the seasonal changes, the fermentation time is different. In winter, it's about one and a half hours. In summer, it's half an hour. The dough can be fermented to twice the size. Poke a hole in the middle of the dough with your fingers, and it won't shrink or collapse.

4. 

   Step4:Take out the fermented dough and knead it to expel the gas. Divide it evenly into the desired size of dough (about 10 volumes) and cover it with plastic film. Let it stand for about 15 minutes.

5. 

   Step5:Prepare the butter and shallot in the by-material when standing. Mix the softened butter and chopped shallot. Like the one with a little salty taste. You can put less salt.

6. 

   Step6:Take out the dough and roll it. Put in the bacon.

7. 

   Step7:Roll up from top to bottom.

8. 

   Step8:Half again.

9. 

   Step9:Cut through the middle with a scraper. But not cut.

10. 

    Step10:Turn it over in a fan shape. Put it into the paper holder. Put it into the oven for a second fermentation. About 20 minutes.

11. 

    Step11:Then brush a layer of egg liquid on it. Put the mixed chive butter on it. Put it into the oven 180 degrees. 1520 minutes or so.

12. 

    Step12:Fragrant and fresh.