1. Except salt, all other materials are mixed and kneaded to form a smooth dough. Add salt and continue to knead until it expands and forms a film.
2. No need to wake up and relax, directly weigh the total weight and divide it into 16 equal parts, round each one, and do it in turn
3. Take a small dough and roll it out slightly, smooth side down
4. Use a small spoon to put the jam, don’t be greedy, it won’t be easy to pack the jam.
5. Close the mouth like a bun, tighten it, put the mouth down, and do it in sequence
6. Put it on the baking tray, put it in the bottom of the oven (without plugging in), put a plate of hot water, replace it when it cools, and ferment to 1.5-2 times
7. Take out the fermented dough and water, preheat the oven
8. Brush a thin layer of egg liquid on the surface, squeeze the salad dressing (I have a stick with my hand, and squeeze it ugly), put it in the middle of the oven at 170 degrees for 20 minutes, and cover it with tin foil in time to prevent it from baking.
Tips:The amount of water depends on the situation of your own flour.\nThe amount of whipped cream is very large, so there is no need to put butter! ! ! \n
