Cooking Steps

1. 

   Step1:All the dough materials are evenly kneaded, put into the fresh-keeping box, ferment at room temperature for one hour, and refrigerate for 12 hour

2. 

   Step2:Knead the fermented medium dough and the main dough (except salt and butter) evenly, and then add sal

3. 

   Step3:Dough knead to expansion stage. Add butter. Knead to full expansion stage (as shown in the figure

4. 

   Step4:Add dried mango. Knead evenly. Put it into the fermentation tank for fermentation. The basic fermentation time is about 60 minutes

5. 

   Step5:Turn over fermentation for about 30 minute

6. 

   Step6:Tap the dough. Divide it into groups. Each 150g. Roll. Ferment for about 40 minutes

7. 

   Step7:Pat the dough gently. Roll the dough from the outside to the inside. Knead the two ends of the dough and shape them into olive shape

8. 

   Step8:Fermentation about 40 minutes. About 1.5 times large

9. 

   Step9:Before entering the oven, cut the lines in the middle, and then cut a knife horizontall

10. 

    Step10:Put it in the oven. Heat up and down 180 degrees. Bake for about 2025 minutes.

11. 

    Step11:Out of the oven. Cold cu