1. After the oil method, the dough raw materials are kneaded to the expansion stage and then fermented to 2-2.5 times at room temperature.
2. After venting, divide into 10 equal parts, spheronize, cover with plastic wrap and relax for 15 minutes.
3. Roll out into small round cakes and place them in a baking tray in a warm and humid place for secondary fermentation.
4. Cut the butter into small cubes.
5. Brush the surface of the fermented dough with egg liquid, press a few small holes with your fingers, put butter cubes, and sprinkle white sugar on the surface.
6. Preheat the oven at 210 degrees for 10 minutes.
7. Finished picture
8. Finished picture
