Chinese Food

Cooking Steps

1. 

   Step1:Put flour, milk powder, sugar and salt into the chef's machine and basi

2. 

   Step2:Mix evenl

3. 

   Step3:Beat in eggs and pour in mil

4. 

   Step4:Flocculen

5. 

   Step5:Start chef 2, add yeast for 3 minutes and then add noodles for 2 minute

6. 

   Step6:Add butter that has softened at room temperature. Mix for 5 minute

7. 

   Step7:Cover with plastic wrap for one hai

8. 

   Step8:Shred laver for use during fermentatio

9. 

   Step9:The dough goes to the original twenty-two point five Double the size. If the finger pokes the hole and does not collapse or retract, it means that the fermentation is completed.

10. 

    Step10:Divide the dough into 6 equal parts on average. Cover with plastic film to keep moisture and prevent air dryin

11. 

    Step11:Take a piece of dough and roll it into a long oval shape. Rub it with salad dressing. Leave it around 1.5cm Empty space is not wiped.

12. 

    Step12:Spread shredded lave

13. 

    Step13:Spread the floss. Roll it up from the botto

14. 

    Step14:Close up. Close dow

15. 

    Step15:Put the baking tray into the oven for 2 rounds of oven fermentation function. Put a bowl of boiling water under 30 ℃ and 50 minutes. Keep the humidit

16. 

    Step16:Take out after fermentation. Preheat the oven at 175 ℃ and rub a layer of egg liquid on the surface of the bread. Bake at 175 ℃ for 20 minutes. Bake at 10 minutes. Cover with tin paper

17. 

    Step17:Take it out after baking. Cool it down a little. Rub the salad dressing on the surface. Dip in the meat floss