Cooking Steps

1. 

   Step1:After the materials other than butter are mixed, knead into dough, add butter, knead to expansion stat

2. 

   Step2:Ferment the dough in a warm place Two point five Multiple siz

3. 

   Step3:Divide into 50 g parts. Roll and relax for 15 minutes

4. 

   Step4:Roll the relaxed dough into a circle, turn the bread into 20g red bean paste, and tighten the mouth

5. 

   Step5:Dip the surface with water, dip some roasted almonds in it, close it up and put it on the baking plate, put it in a warm and moist place, and ferment for 40 minutes

6. 

   Step6:At the end of the fermentation, turn around about 1 / 2 of the surface area and squeeze the Mexican skin; heat up and down the middle layer of the preheated oven at 180 degrees for 15 minutes.

7. 

   Step7:Soften butter at room temperature. Sift low powder for standby

8. 

   Step8:Soften the softened butter. Add sugar and beat until the color is lighter and the volume is larger

9. 

   Step9:Add the egg liquid in several times. Mix well every time, and then add the next time until all are added

10. 

    Step10:Low powder added after sieving

11. 

    Step11:Put the batter into the flower mounting belt for standby