Cooking Steps

1. 

   Step1:Butte

2. 

   Step2:Yeas

3. 

   Step3:Milk powde

4. 

   Step4:Mil

5. 

   Step5:Yeas

6. 

   Step6:Sal

7. 

   Step7:Water + whole egg liquid + milk + sugar + milk powder + yeast + high powder (put into the cook machine) and other smooth dough + salt + softened butter (rub in the soft one by hand

8. 

   Step8:When we wait for the release film, we can make pastry

9. 

   Step9:Butter + sugar evenly grasped by hand (operation with gloves

10. 

    Step10:Add all eggs at onc

11. 

    Step11:Mix complet

12. 

    Step12:Sift in low powder and milk powde

13. 

    Step13:Knead with your hand

14. 

    Step14:Cover with plastic wrap and refrigerate (not refrigerated

15. 

    Step15:Face to hand fil

16. 

    Step16:I forgot to take pictures for one fermentation at 38C (under the boiling water in the fermentation basin

17. 

    Step17:Fermentation complet

18. 

    Step18:About 63g, a total of 14 pay attention to exhaus

19. 

    Step19:Take the pastry out of the refrigerator and divide it into about 25g and 14 pieces. Roll the pastry into round skin with the fresh-keeping bag

20. 

    Step20:Wrap the dough and hold i

21. 

    Step21:Brush with egg yol

22. 

    Step22:Use toothpick to draw lines (just scratch the surface

23. 

    Step23:Put in 36 degree secondary fermentation One point five Doubly larg

24. 

    Step24:Preheat the oven 180 ° for 18 minutes (pay attention to tin paper in the middle