1. All the bread ingredients are prepared and the filling materials are all weighed together and mixed together to form a dough.
2. Weigh out arowana bread with wheat flour (high-gluten flour)
3. Add sugar
4. Add egg whites
5. Add salt
6. Add water and knead the dough into a ball
7. After kneading the dough into a ball until it is basically smooth, add butter and yeast and knead it into the glove (extended). The reason for putting the yeast here is that the weather is too hot. Avoid kneading while fermenting. You can also use ice water or It freezes up and lowers the bottom temperature
8. Put in the container
9. Cover with plastic wrap for the first fermentation
10. .After about 70 minutes, the dough has doubled in size. Dip your fingers into the powder and poke the holes, and the holes will not shrink
11. Divide the dough into 6 parts, after rounding, wake up for 15 minutes, wrap the filling in and wake up for another 15 minutes
12. Roll the dough into an oval
13. Fold the long side in half
14. Fold the short side in half
15. Use a scraper to cut two thirds from the fold to the tip
16. Turn the incision upwards, and come out with care
17. Arrange into the baking tray and carry out the second fermentation for about 60 minutes
18. Preheat the oven 180 degrees, 20 minutes for the middle and lower layers
