Cooking Steps

1. 

   Step1:High flour 350g, salt 3G, amaranth juice 260g, yeast powder 4G, salt free butter 20g are kneaded into smooth dough that can pull out the film. Basically ferment to twice the size, divide into two pieces, and place them in a flat exhaust and rolling circle for 15 minute

2. 

   Step2:Exhaust again. Flatten and wrap into sophora flower

3. 

   Step3:Shaped into a round stick. Fermented for the second time

4. 

   Step4:When the volume is 2 times larger, cut the edge; preheat the oven at 170 degrees, bake for 30-35 minutes on the upper and lower fire