Cooking Steps

1. 

   Step1:All dough materials, except butter, are put into the toaster in turn. First, put the liquid, then the flour. Dig a hole in the flour, bury the yeast, and knead to the expansion stat

2. 

   Step2:Then add a small piece of softened butter. Continue to knead to the full stage (commonly known as glove film

3. 

   Step3:Fermentation to Two point five Double to double the size. The dough will not shrink when the fingers are dipped in flour. The fermentation is finished.

4. 

   Step4:Take out the squeeze exhaust

5. 

   Step5:They were divided into 6 equal parts, rolled round, covered with plastic film, and warmed for 10 minutes.

6. 

   Step6:Roll the dough into a circle. Turn it upside down and spread with 30g bean paste filling

7. 

   Step7:Put the yolk in the middl

8. 

   Step8:Tighten the mout

9. 

   Step9:Close the mouth and put it in the baking tray. Carry out the secondary fermentation. Put it in the environment with temperature of 38 ℃ and humidity of 85 ℃ (I ferment in the oven) and send it to One point five Doubly larg

10. 

    Step10:After the fermentation number, sprinkle high powder, cut the bags and preheat the oven. Bake at 180 ℃ for 20 minutes or so. Feel the temper of your own oven. The temperature of each oven will deviate. It is recommended to buy an oven thermometer for use.