Cooking Steps

1. 

   Step1:All the main ingredients except butter are put into the chef's machine to knead 1 procedure for 10 minutes, then add butter to knead 2 procedures for 20 minutes, until the film that is not easy to break can be pulled out. Knead well for fermentation.

2. 

   Step2:After fermentation to twice the size, take out the exhaust and knead the round cover to relax the film for 15 minutes.

3. 

   Step3:Roll it out to the size of a baking pan after relaxation. The baking tray is 28 * 28.

4. 

   Step4:Put it into the baking tray with oiled paper. Use a fork to cross the hole on the dough to prevent bubbles from bulging when baking.

5. 

   Step5:Secondary fermentation in oven. Put hot water in bowl to accelerate fermentation. About 40 minutes one point five two Take it out. Brush the egg liquid, sprinkle with shallot and white sesame.

6. 

   Step6:Preheat the oven. 180 ° for about 11 minutes.

7. 

   Step7:Remove the oil paper from the baking tray after it is put out of the oven. Cover the baking cloth on it to prevent cracking when it is dried. I'm still satisfied with the color. I don't like it too dark.

8. 

   Step8:Turn over and brush a layer of salad dressing when the sun reaches the hand temperature. Sprinkle with meat floss, cut off the four sides, roll up and shape.

9. 

   Step9:Perfect rolls that don't crack.

10. 

    Step10:Cut it into 4 pieces. Spread the salad dressing on both ends of each piece and dip it in the meat floss.

11. 

    Step11:It's soft, sweet and salty.