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1. Prepare materials.
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2. Mix all the ingredients except butter and Huai salt ground peanuts and knead to the expansion stage before adding butter.
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3. Then knead to the complete stage.
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4. Lid and ferment in a warm place to 2 times its size.
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5. Then divide the exhaust into 4 parts and relax for 20 minutes.
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6. Take a dough and roll it out.
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7. After folding in three, turn the reverse side 90 degrees.
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8. Roll it up again.
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9. Then relax for another 15 minutes.
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10. Use the same method to roll out and tear the ground peanuts.
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11. Roll it up from one end.
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12. Put it in a toast box and ferment for the last 40 minutes. (I brushed the egg liquid on the surface to make it brighter)
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13. Enter the preheated oven at 175 degrees for 20 minutes.
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