1. Pour all the ingredients except butter into the chef's machine. After kneading the dough for about 5 minutes, add butter and continue kneading until the film is formed.
2. Put it in a basin and make it double the size, insert a hole in the middle to see if it is retracted, you can take it out and divide it without retracting
3. Divide into 70 grams, roll round, and allow 15 minutes
4. After proofing, continue shaping and put it in the mold
5. Twice the size, fire up and down at 180 degrees for 25 minutes
