powder,sugar, salt and yeast together into the machine, and then add the Yellow butter and stir them.
2. Add the salad oil twice and stir well in
the process of stirring, Change to medium speed until the dough is smooth enough.
3. The prepared dough is divided into 50 grams
of dough and wrapped by plastic wrap.(The fermentation of the wrapped dough can be conducted in the freezer or at room
temperature )
4. Fermented dough is kneaded into cone and
placed in the machine. Bake them for another 10 to 15 seconds under the temperature 180 to 200 degrees.
5. Baked cone can save 2 days for storage in
the preservation tank.
