1. Pour all the ingredients except butter into the bucket of the chef's machine, and put the yeast in the bucket to avoid salt and sugar, so as not to affect the fermentation.
2. Start kneading the dough, knead the dough smoothly and pull out the thick film, then add butter and continue to knead the dough until the glove film is formed.
3. Seal the dough for the first fermentation. It seems that the dough has been fermented by 2 to 2.5 times. If you poke a small hole without shrinking, it will be fermented.
4. Beat the dough to vent, and then divide it into nine equal parts
5. Finish the surface a bit smoother, then rub it into the shape of a water drop, cover it with plastic wrap and let it stand for 15 minutes
6. Roll out the dough gently from the middle to both ends to form an inverted triangle shape, turn the smooth side towards the bottom, continue to tidy up, and pat the edges to be as thin as possible.
7. Cut the top one centimeter from the middle, and then roll it up from top to bottom
8. Rub the two sides again to form a pair of horns. Just bend them together.
9. Cover with plastic wrap and ferment again to double the size
10. After fermentation, brush a layer of whole egg liquid on the surface and put it into the preheated oven to bake at 180 degrees for 18 minutes
11. Sprinkle a layer of butter after baking, the color will be more beautiful
