Cooking Steps

1. 

   Step1:Cream, milk, eggs, high gluten flour and yeast are put into the bread bucket in sequence. The selection and flour procedure are 15 minute

2. 

   Step2:After the dough is kneaded, put it directly in the bread barrel to choose fermentation. It's about an hour or so. It can't be measured by time. It depends on the activity of your yeast. It depends on the state of fermentation. Everyone's fermentation time varies according to the temperature and environment. As long as it's twice as large, it's OK

3. 

   Step3:Ferment to twice the size. Stick some flour with your fingers and stick it into the dough. If it doesn't shrink or collapse, the fermentation is successful

4. 

   Step4:Then cut the dough into small pieces and put them into the bread bucket. Add sugar and salt. Select and flour progra

5. 

   Step5:Wait until sugar and salt are completely mixed in the dough. Add butter and continue kneadin

6. 

   Step6:Knead until you can pull out the large film. Generally, the film can be released in 3040 minutes. If the film is not released, please continue. Check the film release condition every time until the film is release

7. 

   Step7:In the process of kneading or fermenting, we should make a good filling of Puffs - first butter and water to boil in the pot. Turn off the fir

8. 

   Step8:Turn off the fire after boiling. Pour in the low powder in the auxiliary materials. Mix quickly and evenl

9. 

   Step9:Add the egg liquid in three times. Mix thoroughly and evenly every time before adding the next time. After adding all the egg liquid, put the puff stuffing into the flower mounting bag. Refrigerate for standb

10. 

    Step10:Take out the dough after kneading. Divide it into 6 parts on average and cover with plastic wrap. Let stand for 15 minutes

11. 

    Step11:Take a dough and roll it into a rectangle. Spread it on the salad dressing and sprinkle some meat floss (you can add your favorite stuffing, ham and bean paste. Honey beans are OK

12. 

    Step12:Roll it up from the bottom. The upper part of the dough should be rolled out a little thinner. Both ends and the closing part should be pinched tightly

13. 

    Step13:Close dow

14. 

    Step14:Do it in turn. Put it in the baking tray for secondary fermentatio

15. 

    Step15:Put it into the oven and choose 35 degrees of fermentation. Put a bowl of hot water in the oven (in hot weather, you don't need to turn on the fermentation function. Put the hot water directly and close the door). It will be fermented in about 50 minutes. The specific time depends on the actual situation of the dough

16. 

    Step16:It's good to double the size of the hair. Brush some egg liquid on the surface. Then squeeze the puff stuffing made befor

17. 

    Step17:After the oven is preheated, heat it up and down for 160 degrees. Bake it in the middle for 20 minutes (remember to cover the tin paper in the middle to avoid too deep coloring

18. 

    Step18:Out of the ove

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