1. Except the butter, all the other ingredients are put into the mixing tank and the dough is mixed. After the expansion phase, put in the softened butter and continue to beat for 10 minutes.
2. Put the dough in a warm and moist place for the first fermentation, once it becomes 2.5 times its original size.
3. Take out the dough and let it ventilate, divide it into six equal parts, and wake up for ten minutes.
4. Take a small piece of dough and roll it into a tongue shape, thin it out and roll it up along the long side.
5. Slightly arranged into a cylindrical shape with pointed ends.
6. Brush a little melted butter in the mold, and discharge the finished noodles into the mold.
7. Put the mold in the oven, place a bowl of hot water, turn on the fermentation button, and perform secondary fermentation. Apply a layer of egg wash to the surface of the mold until it is eighth full.
8. Count down to the second floor of the oven with hot air at 1805 degrees for about 15 minutes.
