1. Put other ingredients except butter and cashews into the mixing bucket, knead until the dough can be pulled out a thicker film (forgot to take pictures)
2. Roast and chop the cashews when kneading the dough
3. To be able to pull out a relatively thin and strong membrane
4. Add cashews
5. Knead well
6. The kneaded dough is fermented in a warm place to 1.5-2 times its size
7. Take out the fermented dough and let it relax for 15 minutes
8. Roll out the loose dough into a rectangle, turn it over, and thin the bottom edge
9. Roll up from top to bottom, tighter
10. Put it in a non-stick toast box and put it in a warm and humid place for final fermentation
11. The final fermented dough
12. Slash in the middle with a sharp blade, squeeze the softened butter, put it into the lower level of the oven preheated to 180 degrees, and bake for 30 minutes.
13. After being out of the oven, remove the mold, brush a layer of melted butter while it is hot, and then place it on the grill to cool
14. Sliced
Tips:The baking temperature and time are for reference only, and it depends on the temperament of the oven
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