Genuine egg cream roll
Step 1 . Add materials other than butter into the mixing tank.
Step 2 . After the dough has formed its gluten, add butter.
Step 3 . Rubbing to the expansion stage.
Step 4 . Twice as large.
Step 5 . Exhaust, divide into 9 parts, roll round, and relax for 15 minutes.
Step 6 . Roll the dough into a droplet shape.
Step 7 . Roll out a long strip about 30cm long again.
Step 8 . Starting from top to bottom.
Step 9 . Place it on a baking tray and let it ferment.
Step 10 . Double the size, brush with egg mixture, sprinkle with white sesame seeds. Middle level, 170 degrees, about 20 minutes.
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