1. Except salt, yeast, butter and auxiliary materials, mix all the ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight. After taking it out the next day, add yeast and knead until it dissolves. Add salt and knead out a thick film.
2. Add butter and knead until fully expanded (film out).
3. Ferment in a warm place to 2 times the size.
4. Divide the dough into 8 portions, shape it into a round shape, press it flat, wrap it with fillings, and leave it in a warm place to ferment twice to double its size.
5. After fermentation, the surface is brushed with egg liquid, the oven is preheated at 140°C, and baked at 130°C for 30 minutes (depending on the temperature of the oven), the color is satisfactory and the foil is covered.
6. Bring butter out of the oven, and keep it sealed when there is residual heat.
7. Finished picture.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
