Cooking Steps

1. 

   Step1:Put high powder, egg liquid, sugar, milk powder, salt, yeast and water in a basin, mix well for 15 minute

2. 

   Step2:When the edge of the hole is not smooth, add butter and continue to knead to the expansion stage. Ferment at room temperature of 28 ℃ for 1 hour. Or refrigerate overnight

3. 

   Step3:Make pastry. Soften butter in advance. Add sugar and beat until butter turns white

4. 

   Step4:Add the egg liquid in several times and stir evenly. Add the next time after absorptio

5. 

   Step5:Sift in low flour. Mix well until no granules are lef

6. 

   Step6:Knead the long strip, wrap it with plastic wrap and refrigerate it for half an hou

7. 

   Step7:After the dough is fermented, use your hands to exhaust the air. Knead it again. Divide it into 6 parts and roll it for 15 minutes

8. 

   Step8:Take out the pastry. If it's sticky, sprinkle some high powder to prevent it from sticking. Divide it into six part

9. 

   Step9:Take the pastry in one hand. Take the dough in the other hand. Put the pastry on the dough. Slowly wrap the pastry on the dough

10. 

    Step10:Second fermentation on the baking tray after finishing in tur

11. 

    Step11:When the dough is twice the size, press out the pattern on the pastry with a blade or scraper. Bake in the preheated 180 degree oven for 15 minutes.

12. 

    Step12:Finished produc

13. 

    Step13:Finished produc

14. 

    Step14:Finished produc