1. After a procedure, add butter and salt and continue to stir.
2. The kneaded dough can pull out a non-breakable film.
3. The fermented dough does not shrink (or slightly shrinks) when the fingers are soaked in powder, and it does not collapse (the collapse is too late)
4. After pressing and exhausting, it is divided into 11 rounds (no need to slack)
5. Arrange them in the order of 1234, placing the larger one at the bottom as the trunk.
6. Cover the fresh-keeping bag for secondary fermentation.
7. Brush a layer of egg liquid after fermentation.
8. Preheat the oven in advance, about 25 minutes in the middle of 160℃ (time and temperature are for reference only)
9. Sprinkle a little powdered sugar and silver beads, and decorate with ribbons.
10. It will be very happy to be a kid at Christmas.
11. Christmas bread.
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