1. All the starters are mixed together and put into a fresh-keeping bag and placed in the refrigerator to ferment for 15-18 hours.
2. Mix the starter and the main dough except butter～salt.
3. Stir smoothly, add butter and salt and stir.
4. The stirred dough can be cut into small pieces to pull out a strong film.
5. After finishing the dough, cover it with a fresh-keeping bag and ferment once.
6. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
7. Divide into 9 pieces of 66 g dough, roll round, cover with a fresh-keeping bag and relax for about 10 minutes.
8. Take a dough and roll it into an oval.
9. Squeeze tightly at the rolled up joint and rub it for a long time.
10. Relax after rubbing it for a long time.
11. Rub it again into a long strip.
12. A group of three crosses.
13. Braided (don’t braid too tight but ferment)
14. Put it in the baking tray for second fermentation.
15. Preheat the oven in advance, about 25 minutes in the middle of 160℃ (time and temperature are for reference only)
16. Brush with melted butter right out of the oven.
17. Set the plate to make a film.
18. Very soft.
19. Look at the internal organization.
20. Tear and eat with your hands!
