Cooking Steps

1. 

   Step1:Blanch - 75g water and add 60g high powder. Mix evenly and cool. Use 1 - except butter salt, knead the dry material and wet material together and add butter and salt. Knead the smooth film. Note - if hand A kind of Kneading water needs to be reduced by 20 grams. Otherwise, it will be very difficult. The chef will knead the noodles in the original way. 2-knead the dough and put it on a tray sprinkled with a little dry powder. Ferment in a warm and sealed place and put it in the oven if the temperature is not high enough. Ferment for 60 minutes. The fermentation temperature shall not exceed 35 ℃. 3 - turn the dough upside down to the table top sprinkled with a little high powder and divide it into 50g small dough. Wrap the dough gently. Minimize the air holes that destroy the fermentation. Put it in a warm and sealed place to wake up for 20 minutes. Put it in the oven. 4 - take out the dough and put it into 10 grams of chocolate. It's like a bun. It's bottom down. Put it in a sealed and warm place to ferment for 60 minutes. You can put a bowl of hot water in it. The dough is obviously twice as big. Brush on the whole egg. Bake in the oven. 5-preheat the oven 180 times in advance and heat it 170. Bake it for 15 minutes. The temperature of each person's oven is different. Some of them are on the high side and some are on the low side. It's recommended to bake one for the first time. Look at the state after it's out of the oven and adjust it again. It's recommended to use a large electronic temperature controlled oven. It's more intuitive and convenient to control the temperature accurately next time.