1. Pour all the ingredients for the desalted butter into the bread bucket. Use chopsticks to stir the flour in the bread bucket to prevent the flour from flying everywhere.
2. After a procedure, add butter and salt and continue to stir.
3. The kneaded dough can be pulled out of a non-breakable film, and the dough is arranged and covered with a fresh-keeping bag for basic fermentation.
4. The fermented dough does not retract (or slightly retract) without collapsing when the fingers are soaked in powder.
5. Press the exhaust to divide the round and relax for 5-10 minutes.
6. Take a dough, roll it into an oval, and spread the floss on it.
7. Squeeze tightly at the rolled up joint and rub it for a long time.
8. After rubbing it for a long time, it will relax for a while.
9. Rub it again into a long strip.
10. A group of three crosses.
11. Braid into braids (don't braid too tight and ferment) and put it in the baking tray for second fermentation.
12. After the fermented dough, gently press the surface of the dough with your fingers to slowly rebound. Gently brush a layer of egg liquid.
13. Preheat the oven in advance, about 25 minutes in the middle of 150℃ (time and temperature are for reference only)
