Cooking Steps

1. 

   Step1:Mix and knead all materials except butter until there is no dry powde

2. 

   Step2:Add butter and knead into a smooth dough (no need to consider kneading out the film. The moisture content of the dough is very low and it can't knead out the fil

3. 

   Step3:Let it ferment at room temperature for 1 hour in winter. Then let it be refrigerated overnight. Let it be refrigerated overnight in summer or let it ferment at room temperature directly Two point five Double the size and you can move on to the next ste

4. 

   Step4:Fermented dough, rolled into 3.4mm Long piece. Width 30 * length 40 is the best. Make it a little thinner at the top closin

5. 

   Step5:Walnut roasts out fragrance. 150 ℃ for about 10 minutes. Dry clean the grapes and dry them with kitchen paper

6. 

   Step6:Evenly spread it on the rolled dough. Leave it on the top 4.5cm Close the ga

7. 

   Step7:Roll up from bottom to top and close u

8. 

   Step8:Put in the oven. Put in a bowl of hot water. Set the fermentation temperature to 38 ℃ for about 40 minutes. Ferment to One point five Take out the brush egg liquid and cut the mout

9. 

   Step9:Put it in the preheated oven up and down 170. Or up 170 and down 1604555 minutes. 15 minutes or so, observe the colored cover tin paper. Heat for 5 minutes after baking. Avoid pinching.

10. 

    Step10:When baking, it's full of fragrance. It's too greedy. It's full of stuffing