Chinese Food

Cooking Steps

1. 

   Step1:Put the milk in the main pot. Put the yeast. Sugar. 1 minute / speed 3 activation (open 37 ℃ in cold weather).

2. 

   Step2:Add flour, salt, egg liquid and milk powder. Mix at a speed of 3-6 seconds. Knead for 6 minutes. Add butter and continue kneading for 2 minutes.

3. 

   Step3:Crispy - 60g butter softened at room temperature. 40g sugar powder. 100g low powder. 35g egg liquid. 10g milk powder. Put them into the main pot together. Mix them at a speed of 2-2.5 in 15 seconds.

4. 

   Step4:Ferment to twice the size at room temperature.

5. 

   Step5:If you poke a finger with a finger dipped in flour and it doesn't bounce back, it will prove that the fermentation is good.

6. 

   Step6:Divide the dough into 50g pieces. Cover with plastic wrap and relax for 15 minutes.

7. 

   Step7:Each pastry is divided into about 30g. Wrap it up and down with plastic wrap. Gently roll it with a rolling pin.

8. 

   Step8:Close up the loose dough and put it on the pastry.

9. 

   Step9:Wrap the dough in the pastry.

10. 

    Step10:Close down.

11. 

    Step11:Cut the diamond pattern with a blade.

12. 

    Step12:Secondary fermentation.

13. 

    Step13:Ferment to about twice the size.

14. 

    Step14:Brush on the egg.

15. 

    Step15:I use mayonnaise. So it looks golden.

16. 

    Step16:Put it in the preheated oven at 180 ℃ for 20 minutes.

17. 

    Step17:It's a little over the top.

18. 

    Step18:Recent photos are still good.

19. 

    Step19:Close up.

20. 

    Step20:Family portrait.