1. According to the general bread making process and operation steps, after using the oil method, first knead the dough into a ball
2. Add butter
3. Knead to the expansion stage (slowly stretch out by hand, it can stretch into a thinner and easily broken film)
4. Cover the kneaded dough with plastic wrap and leave it at room temperature for the first fermentation, about 25 degrees Celsius, and fermenting to about 2.5 times its size, about 1 hour
5. Use your hands to squeeze out the air in the dough, divide the dough into three parts, and leave it at room temperature to ferment for 15 minutes in the middle
6. After fermentation is complete, take 1 dough and roll it into an oval shape on the chopping board
7. Then roll it into a cylinder from top to bottom, and roll it as tight as possible in the middle without leaving any gaps
8. Put the rolled dough into the toast box. Roll the remaining dough in the same way
9. Then put the toast box into the oven, put a plate of hot water in the oven, close the oven door for the second fermentation, 35 degrees, 40 minutes
10. When the dough rises to 9 minutes full, it's fine. Cover the lid of the toast box, put the toast into the preheated 175 degree oven, middle layer, upper and lower fire, bake for about 35 minutes
11. After the toast is cooled, it can be removed from the mold
