Cooking Steps

1. 

   Step1:Mix and knead the Chinese materials until there is no dry powder. Put the fresh-keeping box in the refrigerator and refrigerate for 1720 hours. As shown in the figure, the honeycomb can be used.

2. 

   Step2:Cut the medium dough into small pieces and mix with the main dough (except butter and salt).

3. 

   Step3:Put it into the chef's machine and knead it until it can pull out such a film (about 710 minutes

4. 

   Step4:Add butter and salt and continue to knead.

5. 

   Step5:Rub the hand mask.

6. 

   Step6:Put the dough in the fresh-keeping box and seal it. Make the first fermentation at 26 degrees (about 60 minutes. It's a little cooler).

7. 

   Step7:After fermentation, stick the flour on the fingers and make an eye in the middle. It's good if it doesn't shrink or sink.

8. 

   Step8:Gently take out the dough and don't tear it hard. Use a scraper to cut it into 3 parts on average. If there is a big bubble, tap twice with your hand. Keep the round cover fresh and relax for 20 minutes.

9. 

   Step9:Roll each dough into a tongue shape with a rolling pin. Relax the wrap for 20 minutes.

10. 

    Step10:Roll the dough into a tongue shape and put it in the golden 450g toast box of Yangchen. Cover the plastic wrap for two rounds (the temperature should not exceed 38C) for about 60 minutes.

11. 

    Step11:Let the dough reach 9 minutes. Preheat in the oven at 180 degrees for at least 10 minutes. Bake in the lower layer for 35 minutes. (use tin paper to prevent over coloring

12. 

    Step12:Out of the ove

13. 

    Step13:How is it?

14. 

    Step14:Very good taste.