Cooking Steps

1. 

   Step1:Put all the ingredients in the dough into the chef's machine barrel. Mix them evenly in the third gear. Change into the fifth gear and knead them into a smooth doug

2. 

   Step2:Fermentation at room temperature to about 3 time

3. 

   Step3:Tear the seed dough into small pieces. Mix with all the ingredients except butter in the main dough. Put them into the chef's noodle barrel. Mix evenly in the third gear

4. 

   Step4:Change gear 5 and knead it to a slight degre

5. 

   Step5:Add softened butte

6. 

   Step6:Change gear 6 and continue to knead until the stronger transparent film can be pulled ou

7. 

   Step7:The dough is smooth. Put it in the fresh-keeping box for 30 minutes

8. 

   Step8:Take out the dough and divide it into 6 pieces. About 83 grams each. Relax for 10 minutes after rounding

9. 

   Step9:Take the loose dough, pat it flat and roll it open with a rolling pi

10. 

    Step10:Put in the baking tray in tur

11. 

    Step11:In the oven fermentation function. Temperature 35 degrees. Put a bowl of warm water. Carry out the final fermentation. About 30 minute

12. 

    Step12:Take out the baking tray. Use your fingers to gently pinch the holes. Do not break them. Put in the diced butter. Spray water. Sprinkle coarse sugar

13. 

    Step13:Heat up and down the oven for 160 ℃ and 18 minutes, and then cool dow