1. All ingredients are mixed together except butter
2. After kneading the belt to the expansion stage, it is possible to pull out an imperfect film.
3. Add the softened butter and continue to knead and drop until it is complete. That is, the opaque transparent glove film can be pulled out.
4. Dumpling and fermentation
5. Fermentation is twice as large, and the fermentation is completed without rebounding or collapsing with a finger poke.
6. After venting, divide into dough of the same size, cover and let stand for ten minutes.
7. Take a dough and roll it into a rectangle
8. Roll up from top to bottom
9. Whole into a drop shape
10. Roll out in this shape
11. Brush with jam
12. Bottom cut
13. Carry the two horns cut at the bottom and roll up from bottom to top into a horn-like shape.
14. Second fermentation
15. Fermented to double size
16. Egg brush
17. Preheat the oven at 180 degrees for 15 minutes.
Tips:Don't spread the jam too much, so as not to overflow when rolled up. The temperature and time of the oven are based on your own oven.
