1. Finished picture
2. All dough materials except butter are mixed together and kneaded into a smooth dough;
3. Add butter and knead until fully expanded;
4. Fermented in warm places to double its size
5. After the fermented dough is vented, it is divided into six equal parts to round and relax for about 20 minutes;
6. Relax for 20 minutes in the middle of the two rolls and complete them all;
7. Put it in a toast mold and ferment until it is 80% full;
8. Put it into the middle layer of the preheated 170 degree oven and heat it up and down for 45 minutes;
9. Finished picture
10. Finished picture
11. Watch the torn piece for yourself!
Tips:1) Reserve liquid when kneading dough to prevent the dough from being too soft. 2) The temperature of the oven is self-determined and the tin foil is added to the color, because I want to help but can't help you.
