Cooking Steps

1. 

   Step1:All materials except butter and salt are mixed into a bal

2. 

   Step2:Knead to the primary expansion stage. The holes are serrated. The dough has certain elasticit

3. 

   Step3:Add salt and knead for 1 minute at this tim

4. 

   Step4:Then add the softened butte

5. 

   Step5:Knead to the full expansion stage. The dough is elastic, soft, and the holes are smooth without sawtooth

6. 

   Step6:Put the dough into the fermentation vessel at the end of the mouth. First smear a layer of de film oil in the basin and cover with the fresh-keeping film. One hair is about 28 °. 50min

7. 

   Step7:After one hair twenty-two point five Doubly larg

8. 

   Step8:Back button basin. Let the dough fall freel

9. 

   Step9:Tap gently to exhaus

10. 

    Step10:The dough is roughly divided into eight equal part

11. 

    Step11:Take out one of them. Gently pat the smooth side down to exhaust

12. 

    Step12:Press the dough all the way to the center to continue ventin

13. 

    Step13:According to the surface dimple like a stame

14. 

    Step14:Turn it over and round it. (do this for each dough. Circle and relax 8 dough in turn for 15 minutes.

15. 

    Step15:Take out a loose dough. Smooth side dow

16. 

    Step16:Tap exhaus

17. 

    Step17:Roll it into a narrow tongue on the top and a wide tongue on the botto

18. 

    Step18:Then roll it up from the narrow end. Roll it up into a tube with the narrow end closed and the wide end open . Rub it tight and longer. All eight dough are operated in this way. Then they are ready for us

19. 

    Step19:Take a dough and close it up. Roll it into an isosceles triangle. The kind with a long waist It's better if the length is 25cm. It can be rolled up for 4 laps at the back + the best loo

20. 

    Step20:Then spread some honey red bean

21. 

    Step21:Roll up from the wide end to the thin end. The tightness is moderate

22. 

    Step22:Finally, remember to squeeze the closing firml

23. 

    Step23:Then close the mouth and put it in the baking tray. Do the same for the remaining dough

24. 

    Step24:Leave a certain distance between each one. Then the second hair is about 38 degrees. 40 minutes (I forgot to take a picture before the second hair. I sent a good picture instead

25. 

    Step25:The small volume is obviously large One point five Brush the surface with egg liquid and put it into the preheated oven. Bake at 175 ° 180 ° for about 12 minute

26. 

    Step26:Finished product drawin

27. 

    Step27:Finished product drawin

28. 

    Step28:Finished product drawin