Chinese Food

Cooking Steps

1. 

   Step1:Make Polish seeds first - put yeast in warm water below 40 ℃ and let stand for 23 minutes, mix well and put in high flou

2. 

   Step2:Ferment after mixing the fresh keeping film on the back cove

3. 

   Step3:Hair to bubbl

4. 

   Step4:If you pull it open, you can use it. I usually cover it with plastic wrap and keep it refrigerated overnight for no more than 48 hours

5. 

   Step5:Make the main dough below - put Polish yeast head in turn, then add water light cream sugar, high flour, whole wheat flour, coarse wheat milk powder, yeast express kneading for 15 minute

6. 

   Step6:Then add salt and butter and knead for another 10 minute

7. 

   Step7:In fact, it's not necessary to use hand mask when kneading bread other than toast to exten

8. 

   Step8:Lid preservation film fermented to twice the siz

9. 

   Step9:Make cheese stuffing at fermentation time, mix the cheese stuffing with water and put it into the flower mounting bag for standb

10. 

    Step10:If the fermented dough is stuck with high flour, it will not shrink

11. 

    Step11:Take out the dough and pat it to exhaus

12. 

    Step12:Divide into 3 dough covers and relax for 15 minute

13. 

    Step13:Growth film after relaxatio

14. 

    Step14:Separate into cheese stuffin

15. 

    Step15:Put in more than twice as many meat floss as I have in the picture. It's a little less in the picture

16. 

    Step16:Wrap, pinch and tur

17. 

    Step17:Spray high powder for second hair to 1.5 times the siz

18. 

    Step18:I lost my bag cutter. I suggest you use clean scissors to cut it. I suggest you prepare a baking scissors oven for 200 times, 190 times and 2530 minutes. According to the size, the time is decided by the color. Cover the tin paper and fog the surface next to the food

19. 

    Step19:You can eat the bread you can't finish after you leave it in the oven, put it in a plastic bag, seal it, freeze it, and then bake it at 130 ℃ for 3 minutes before eating