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RECIPE
| Ingredients | Percent (%) | weight (g) |
| High protein flour | 90% | 900 |
| Low protein flour | 10% | 100 |
| Angel High-sugar instant dry yeast | 1.5% | 15 |
| Frozen dough improver F-99 | 0.5% | 5 |
| sponge | 25% | 250 |
| White Sugar | 10% | 100 |
| Salt | 1.2% | 12 |
| Eggs | 12% | 120 |
| Margarine | 12% | 120 |
| Ice water | 45% | 450 |
| Shortenling | 25% | 250 |
Procedure:
Dough-making： Put all ingredients (except salt and margarine) into the machine, low speed for 3 minutes, high speed for 2 minutes, then add salt and butter, mix until not fully developed. Dough temperature should be around 22-24℃.
Dough-dividing： Divide the dough into 2000g each, roll them into a rectangle, then refrigerate for 12 hours.
Dough-shaping： Fold the dough (containing 500g shortening) into thirds three times in the dough sheeter, and roll the dough into a 60cm-by-40cm rectangle. Divide the dough into 300g each then put it into 6-inch cake mold then roll the dough and start to ferment.
Cut the dough into 300g each, and put them into a six-inch cake tin.
Proof at 32-34℃ and 75-80% humidity for about 2 hours.
Fermentation: ferment under the humidity of 75-80% for 2 hours then brush eggs on the top of dough and start to bake.
Baking temperature: 190 ℃ upper, 180℃ lower.
Baking time: 30 minutes
