Cooking Steps

1. 

   Step1:Put 300g high gluten flour, 25g milk powder, 135g clear water, 45g egg liquid, 40g sugar, 2G salt and 4G yeast in the egg beating basi

2. 

   Step2:Change the chef into a kneading hook. Turn on the low speed gear 2 for wor

3. 

   Step3:Mix the materials into a dough and change to fourth gear to knead the dough until it is smoot

4. 

   Step4:Add 20g corn oi

5. 

   Step5:Cook machine continues to work. Knead till film comes ou

6. 

   Step6:Remove the kneading hook. Cover the egg basin with plastic wrap. Put it in a warm place for fermentation

7. 

   Step7:Ferment to twice the size; dip your fingers in flour and poke a hole in the dough. The small hole will not shrink or collapse. It means that the fermentation is completed

8. 

   Step8:Put the fermented dough into the egg basin. Start the chef to stir and exhaust

9. 

   Step9:The dough after exhausting shall be evenly kneaded and divided into eight equal sized dough. The dough shall be kneaded, covered with plastic film and allowed to stand for 10 minutes to wake up

10. 

    Step10:Take a dough and roll it open. Ven

11. 

    Step11:Roll up the dough. Roll it into a long roll

12. 

    Step12:Put the rolls in the baking pan in tur

13. 

    Step13:Place the baking tray in the oven. Put in a bowl of boiling water. Make two rounds of dough rolls

14. 

    Step14:Make the pastry by using the second time of dough making. Mix 30g of a clear water and 10g of a corn oil together in the milk pot and boil them. Then pour 20g of a medium gluten flour into the pot and quickly stir until there is no dry powder. After turning off the fire, mix two yolks of a evenly and pour them into the pot three times and mix them evenly. Put them in the flower mounting bag after cooling for standby

15. 

    Step15:If the dough is significantly larger and fatter, the second fermentation is complete

16. 

    Step16:Egg white with material

17. 

    Step17:Squeeze the crust on the rolls; bake in the preheated ove