1. Mix material A and knead it into a dough, ferment at room temperature for 30 minutes, and put it in the refrigerator at 5°C for 17 hours. The medium kind of refrigeration should not exceed 72 hours.
2. Tear small pieces of the middle seed, add material B and knead to the expansion stage.
3. Add butter.
4. Knead until it pulls out a transparent and hard-to-break film.
5. Cover and ferment to double the size.
6. Fermentation is complete.
7. Exhaust the dough, divide into three small portions and round them, cover and relax for 20 minutes.
8. Take a piece of dough and roll it out.
9. Roll up.
10. Put them into the toast mold one by one.
11. Ferment to nine minutes full.
12. Put it in the oven at 180 degrees and bake for 45 minutes.
Tips:The baking time depends on the personal oven temperature.
Yeast must be high-sugar-tolerant yeast, Golden Swallow is the first choice.
