Chinese Food

Cooking Steps

1. 

   Step1:Weigh all the materials for standby. Put other materials except butter into the bread machine and knead them into smooth doug

2. 

   Step2:Add butter and continue to knead to the full stag

3. 

   Step3:You can pull out a large film by han

4. 

   Step4:The dough is fermented at room temperature for about 2 hours. If the dough is dipped in flour with fingers and doesn't shrink back, the fermentation is finished

5. 

   Step5:Fermented dough exhaus

6. 

   Step6:Divide into three parts. Knead. Relax for 10 minute

7. 

   Step7:Relax the dough. Exhaust it again and roll it long. Then roll it up from top to bottom

8. 

   Step8:Relax again for 10 minute

9. 

   Step9:After the relaxation is completed, see the figure long agai

10. 

    Step10:Roll up from top to bottom. Tighten the edg

11. 

    Step11:Put in the mold. Make secondary fermentation. Preheat the oven at 160 degree

12. 

    Step12:Secondary fermentation until the mold is full of

13. 

    Step13:Put it in the oven. 160 ℃ for 40 minutes. Color it and cover it with tin paper in tim

14. 

    Step14:Demoulding after dischargin

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc

17. 

    Step17:Finished produc

18. 

    Step18:Finished produc

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc