1. Put all the ingredients except butter white oil together and knead into a smooth dough, then add butter white oil and knead until a large piece of film can be pulled out.
2. Put the dough in a basin, cover with plastic wrap, and let it ferment to 2.5 times its size in a warm place. Pressing a hole with your finger will not retract
3. Divide the fermented dough into three equal parts, ventilate and round, let it loose for 15 minutes, roll it into a beef tongue shape, and roll it up from top to bottom. Continue to relax for fifteen minutes.
4. Roll it into a beef tongue shape, roll it up from top to bottom, put it in a toast box, ferment in a warm place until it is 8 minutes full, and close the lid
5. Preheat the oven to 190 degrees and bake for about 35 to 40 minutes
