Cooking Steps

1. 

   Step1:Put all materials except butter into the flour barrel of the bread machine. Knead until the dough is smooth. Add softened butter. Knead until the translucent film can be pulled out, that is, the expansion stage. Ferment the dough at 28 ℃ for about 30 minutes. Divide the dough into 4 parts on average. Each part is about 80g left and right. Roll the plastic film of the back cover for 15 minutes. Take the dough that is relaxed. Pat it gently and roll it into an oval shap

2. 

   Step2:Turn over and then change direction. Dough

3. 

   Step3:Roll up from top to bottom. Tighten after closin

4. 

   Step4:Roll out the small fan with a rolling pin at one end with the closing face u

5. 

   Step5:Take the other end and press it on the fan. Lift it with your left hand. Hold the dough with your thumb

6. 

   Step6:Hold the dough with the left thumb. Squeeze the mouth tightly with the right han

7. 

   Step7:Finish the mouth and shape the shell fruit. O

8. 

   Step8:Turn over and face dow

9. 

   Step9:After the shaping, the final fermentation is carried out. 28 degrees. The fermentation lasts for half an hour. Remember to preheat the oven 200 degrees in advance before the fermentation is finished, so as to bake immediately after the sugar water is wet

10. 

    Step10:Put sugar and water in a small pot to boil. Let the fermented shellfish face down for 15 seconds, then turn over for 10 seconds

11. 

    Step11:Take out the baking tray and bake in the ove

12. 

    Step12:Baking - preheat oven at 200 degrees. Turn 190 degrees. Bake for 10 minutes. Turn 180 degrees and bake for 8 minutes