1. Knead all ingredients except butter until the gluten expands, then add butter and knead until the film is formed. The basic fermentation is 2.5 times larger.
2. Exhaust, divide into 6 parts, spheronize and relax for 15 minutes.
3. Take a portion of the dough and roll it into an oval shape.
4. Turn it over and roll it into an olive shape.
5. Do the remaining 5 in turn.
6. Brush the egg mixture, cut 5 slits vertically on each dough, put it in the oven, 180 degrees for 18 minutes.
