1. Mix and knead the main ingredients to the expansion stage, and add butter.
2. Knead until you can pull out the film.
3. Cover and ferment to double the size.
4. Fermentation is complete, and the fermentation is completed if you press it with your hands without shrinking or sinking.
5. Exhaust the dough and divide it into five small portions.
6. Roll out the dough into a beef tongue shape and roll it up.
7. Roll it out again and roll it up.
8. Put them into the mold one by one. I used a Sanneng pound cake mold.
9. Put a bowl of hot water in the oven and start the winter fermentation mode for 40 minutes.
10. Bake in the oven at 180 degrees for 25 minutes. Remember to cover with tin foil after coloring.
Tips:The baking time depends on the personal oven temperature.
Remember to reserve 10 grams of water for kneading.
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