Cooking Steps

1. 

   Step1:First, make the bread body. Take a picture of some ingredients.

2. 

   Step2:The dry properties of high flour, milk powder, sugar, salt and other bread bodies are all poured together and evenly mixed with bare hands. Then add yeast powder. Mix evenly with bare hands.

3. 

   Step3:Add the eggs and water in turn and stir with bare hands.

4. 

   Step4:Almost a wet and soft dough is formed. Basically, three lights ～ take it out and knead it on the kneading pad.

5. 

   Step5:I began to add softened butter to the dough when I was impatient and continued to knead it (the recipe means that the dough began to add butter when it was not sticky and elastic).

6. 

   Step6:Knead the dough until the butter is completely blended. The dough is full of elasticity and does not stick to the hands (the recipe means knead to the expansion stage. I did not reach the expansion stage twice, because I was impatient in time

7. 

   Step7:Next, make the pastry. Sift the milk powder and sugar powder into the softened butter in turn. Whisk quickly until the color of the butter becomes lighter (I am lazy and use a scraper. In fact, it is better to use an egg beater). Pour in the whole egg liquid twice. Whisk evenly every time.

8. 

   Step8:This is the butter in good condition. On this basis, sift in the low powder and stir evenly.

9. 

   Step9:Maybe it's OK to be a little wet and sticky.

10. 

    Step10:Sprinkle some flour on the mat and dip some on your hands. Take out the dough and rub it into strips and cut it into six parts for use.

11. 

    Step11:Just a second. The dough is fermented and taken out. Poke a hole in the middle of the index finger. If it doesn't retract or collapse, it will be OK. I think my hair is a little too much. Then I flatten the dough in the basin and exhaust. Then I take it out to the kneading pad and continue to fully press the exhaust.

12. 

    Step12:Cut the dough into six parts after exhausting.

13. 

    Step13:Rub the dough into a round shape and cover with plastic film to prevent the surface from drying. Wait for them to ferment for 15 minutes.

14. 

    Step14:After 15 minutes, the bread dough is ready to ferment. Take a piece of dough and rub it into a round flattening point, cover it with the right hand on a piece of bread dough, and turn the bread on the left hand and cover it with the press crust. All the way to the top of the 3 / 4 bread wrapped in the pastry. After all six are covered and wrapped, use the cutting board to draw the lattice shape on the pastry.

15. 

    Step15:Put the pineapple baking tray on the top of the oven. Put the baking net on the bottom. Put a basin of hot water on the top. Close the oven door. Let them ferment in a closed hot and humid environmen

16. 

    Step16: