1. Prepare the materials in advance for use
2. In addition to butter, put other ingredients in the basin and knead into a ball
3. After kneading to the thick film, wrap in butter and continue to knead until it is not sticky
4. The dough is in a smooth state and the film can be pulled out
5. Round the dough, put it in a basin, wrap it with plastic wrap, and proof it at room temperature twice as large
6. After proofing, insert a hole in the dough by hand to prevent it from rebounding.
7. After the proofed dough is exhausted, divide it into 4 equal parts, knead and let stand for 10 minutes
8. Take a small dough and roll it into a tongue shape with a dough roll
9. Roll it up from top to bottom and put it in a baking dish
10. After everything is done, put it in the oven, press the fermentation function, and the second fermentation will take about 45 minutes.
11. After the salad dressing is squeezed, squeeze the tomato sauce in a dislocation
12. Finally, put the chives and intestines
13. Preheat the oven in advance, fire up and down for 180, bake for 20 minutes
14. Appreciation of finished products
