1. Prepare seed material
2. Mix all kinds of noodles, knead them into a dough, don't need to be too smooth, just dissolve the yeast. Airtight and refrigerate overnight
3. Prepare the main dough ingredients
4. Mix all the ingredients except the butter, then tear the prepared noodles into small pieces, and knead with the main dough. When the fascia is formed, add butter and continue kneading
5. Until the film can be pulled out
6. Arrange the dough, round it, seal and let stand for half an hour
7. Divide into three parts after weighing, spheronize one by one, and relax the seal for 15 minutes
8. Take a loose piece of dough, flatten it, and roll it out
9. Turn it over, smooth side down
10. Roll up from top to bottom, and let the seal relax for 15 minutes
11. Take a loose piece, close it up, roll it long, and thin the bottom edge
12. Roll up from top to bottom
13. Put it into the mold, put it in the oven to ferment, and put a bowl of hot water to ensure humidity
14. When it is about 80% full, take it out and preheat the oven at 180 degrees. After preheating, put it in the lower part of the oven at 170 degrees for 40 minutes
Tips:The baking temperature is for reference only, the liquid needs to be added little by little
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