Mix the Chinese materials together, knead them by hand or beat them with a machine until they are not sticky, put them in a pot, cover them with plastic wrap, and refrigerate and ferment for 24 hours.

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Take out the medium-sized dough made in the refrigerator, tear the dough by hand, put it in a blender, add the egg whites, fine sugar, salt and yeast, and stir at a medium speed of 3rd gear.

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According to the experience, stir for about 15 minutes to see that the surface of the lower group organization begins to be smooth and non-stick. If not, add

butter until the basin does not stick, and then start to mix at low speed and first gear, and then stir at medium speed until it is fully expanded. (It is advisable to hold the dough hook and not stick to the basin. )

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Take out the dough, wrap it in a bowl, cover it with plastic wrap and ferment for 3 minutes.

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Take out the fermented dough, exhaust it, weigh it, divide it into six small portions (about 16g each on average), knead it and relax for 15 minutes (it is recommended to cover it with plastic wrap to avoid air drying).

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Relax the back dough, roll out the long oval, then thin the bottom edge, roll it up from top to bottom, close it down, cover it with plastic wrap and relax for 15 minutes.

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Relax the back roll, roll it into an oval shape again, roll it up from top to bottom, close it down, put it in a toast mold and cover it with plastic wrap for fermentation.

depending on the temperature, fermentation takes about 9 minutes to 12 minutes, and the dough can be put into the oven when the film is eight minutes full.

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