Cooking Steps

1. 

   Step1:In fact, it's very simple. It's just a little bit of a crash. The point is that eggs should be refrigerated. They can't be normal temperature. And butter needs to be softened at room temperatur

2. 

   Step2:Mix high flour, yeast, salt and sugar. Be careful not to contact yeast directly with salt or suga

3. 

   Step3:After mixing, slowly add the frozen egg. Add one at a time. When the mixture is out of sight, add the next one

4. 

   Step4:Add all the eggs and knead into a smooth dough. Then add the softened butter.

5. 

   Step5:Then came the place of collapse. First of all, you will experience the dough turning into a lump. The oil is like a kind of paper that can't get i

6. 

   Step6:If you keep going, you'll turn into a puddle of mud. It seems that you can't stir anything

7. 

   Step7:But you'll end up with a soft, smooth dough. Persistence is victor

8. 

   Step8:Cover with plastic wrap and ferment at room temperature to twice the siz

9. 

   Step9:After fermentation, use your fist to exhaust the air, and then reunite. Refrigerate and ferment for 16 hour

10. 

    Step10:Take it out and return to temperature for half an hour. Divide it into small dough of about 85g. You can also have plastic surgery as you lik

11. 

    Step11:After finishing the mold, put it into the mold and cover it with plastic film. Ferment it to twice the size at room temperature. It's a long process. About three hour

12. 

    Step12:Finally brush with egg liqui

13. 

    Step13:Oven pre heated 180 degree

14. 

    Step14:Bake for 1618 minutes at 170 ℃. Ordinary oven 180 degrees up and down the middle of the fire for 1820 minutes.

15. 

    Step15:Cover the tin paper too soon. Demoulding and cooling as soon as possible after dischargin

16. 

    Step16:This is the Royal base of all French toas