The Chinese materials are mixed together, kneaded by hand or beaten by machine to form a ball without sticking to hands, put in a pot, covered with plastic wrap, and refrigerated and fermented for 24 hours.

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Take out the medium-sized dough made in the refrigerator, tear the dough by hand and put it in a blender. Add the egg white, fine sugar, salt and yeast, and stir at a medium speed in the third gear.

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According to the experience, stir for about 15 minutes, and watch the surface of the lower tissue begin to be smooth and non-stick. If you don't continue to watch, put it in until it doesn't stick.

Butter, after mixing evenly at low speed 1 gear, stir at medium speed until it is completely 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 30 minutes.

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Take out the fermented dough, exhaust it, weigh it, divide it into six small portions (about160g on average), knead it and relax it 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 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.

Fermentation takes about 90 minutes to 120 minutes according to the temperature, and the dough can be put into the oven when the film is eight minutes full.

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