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1. First make the middle seed: pour 5g dry yeast into 175g water, stir the yeast with chopsticks to dissolve it in the water
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2. Pour in all the high-gluten flour
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3. Stir to form a dough, just stir into a dough, and ferment in a warm and humid place to 4 times the size (you can also put it in the refrigerator to ferment, it takes 14-16h)
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4. Fermentation is complete
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5. Pour all the ingredients in the main dough except the butter into the fermented medium-type dough (Note: brown sugar should be crushed in advance if it is agglomerated)
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6. Add softened butter after mixing into the primary expansion stage
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7. Continue to knead until you can get the glove film
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8. After finishing the kneaded dough a bit, put it in a larger basin and leave it in a warm and humid place for fermentation, about an hour
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9. Fermentation is complete
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10. After the fermented dough is vented, divide it into four equal parts, respectively round and let stand for 20 minutes (you need to cover with a piece of gauze or plastic wrap to prevent the skin from drying out)
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11. Take a piece of dough, roll it out and roll it out, use a spatula to cut out two lines in the middle, without cutting off the top, divide it into three parts
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12. Next, weave the three-strand wide noodles in a twist braid, and gather them at the end
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13. Weave all the four strips, put them in the baking tray, and ferment for about 40 to 45 minutes
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14. Fermentation is complete, put in the oven, 170 degrees, 20min
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15. Fermentation is complete
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