1. Prepare the liquid in advance.
2. Put all ingredients except butter and salt in a bread bucket and stir.
3. Knead into a smooth dough in 20 minutes.
4. Use scissors to cut or tear small pieces by hand (this method is easy to come out of the film and quickly), add butter and salt and stir (after salt and oil method).
5. Knead out a thin, flexible film.
6. After finishing the fermentation once, the fermented dough can be pierced without shrinking or collapsing with fingers soaked in powder.
7. There is no need to ventilate in three parts, round and relax for about 10 minutes.
8. Take a piece of dough and roll it into an oval shape. After turning it over, roll it up from top to bottom, pinch the joints tightly (I am used to rolling once)
9. Put the toast box with the mouth down (first put it on both sides and then put it in the middle)
10. Ferment for the second time in an environment of 35-38 degrees, 8-9 minutes full.
11. Cut a small bite with scissors.
12. Squeeze a layer of softened butter.
13. Sift a layer of high powder. Put it in the preheated oven at 150℃ for 40 minutes at the bottom of the oven (temperature and time are for reference only), and then cover with tin foil.
14. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
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