1. Knead all kinds of dough until smooth and leave it in the refrigerator to ferment overnight.
2. Tear small pieces of the dough and remove the butter and salt. All the main dough is mixed to start a kneading process.
3. After a kneading process, add butter and salt, and knead a kneading process until the dough can be pulled out of the film.
4. Cover with plastic wrap and allow for 30 minutes.
5. After venting, it is divided into nine points and rounded for 20 minutes.
6. Rolled up like a long tongue.
7. After the roll is finished, three sets are braided.
8. Put everything into a baking tray and ferment until it is twice as large, and heat up and down at 180 degrees for 25 minutes.
Tips:Fermentation must be in place, the knitting is not too tight, and the coloring is satisfactory and the tin foil is stamped.
