Cooking Steps

1. 

   Step1:Prepare required material

2. 

   Step2:First mix the warm milk (no more than 30 ℃) with yeast to make the yeast completely integrate with mil

3. 

   Step3:Cut butter into small pieces. Turn butter into liquid through water at high temperatur

4. 

   Step4:Mix the low gluten powder, sugar salt, chicken essence and soda powder evenly, then add warm milk and butte

5. 

   Step5:Mix well with a rubber scraper and then mix with both hands to make doug

6. 

   Step6:Knead until smooth and add chopped chive

7. 

   Step7:When the shallots are crushed and fully mixed into the dough, cover the dough with a fresh-keeping film. Leave for 30 minutes to relax.

8. 

   Step8:Sprinkle a little high powder on the surface to prevent sticking and roll the dough into a 2mm thick patc

9. 

   Step9:Cut the dough and place it on the pan with salad oil. Leave a space and insert some small holes into the fork and let it stand for about 10 minutes.

10. 

    Step10:Preheat the oven for about 15 minutes. Out of the ove