1. Put the main ingredients except salt and butter into the bread machine and kneading for 15 minutes, then add salt, then butter, and kneading for 15 minutes. This method is called the post-oil method.
2. Double the size of 50 minutes for the first fermentation
3. Pre-processing the butter
4. After rolling the dough into the refrigerator for half an hour, wrap it in the rolled dough with butter.
5. Roll out and fold it 3 times, and put it in the refrigerator for 15 minutes each time.
6. Finally, you can put whatever you like in the middle of the flat
7. Simply roll up and cut to fit your own size
8. Proceed to re-ferment for 40 minutes
9. Preheat the oven to 180 degrees, lower the heat to 200 degrees, and bake for 18 minutes
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