1. Stir yogurt, eggs, sugar, and salt, and tear the old noodles into small pieces
2. Put in high-gluten flour, and pour yeast mixed with warm water on top of the flour
3. Stir with chopsticks until there is no dry powder, start the 20-minute kneading program
4. Put in the softened butter and start the kneading and fermentation program for 1 hour and 30 minutes
5. Knead out the hand mask and continue the fermentation process
6. Ferment to full barrel
7. Stuffing ingredients, mix well, put in the refrigerator for about 30 minutes
8. Vent the dough, let it rest for 15 minutes, and divide it into pieces
9. Stuffing
10. Make it into the shape you want
11. Put it in the oven, humidity fermentation (put a bowl of boiling water in the lower part of the oven to create humidity), after proofing, brush the egg liquid
12. Put it in the middle layer of the oven preheated at 180 degrees and bake for 15 minutes (the oven varies from one oven to another, depending on the coloring)
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