1. Mix all the ingredients (except butter), knead until smooth, add softened butter and continue kneading until the dough can pull out a large film.
2. Cover with plastic wrap and ferment in a warm place to 2 times the size.
3. Take out the dough, knead it and vent it, divide it into 15 grams of dough. After rounding it, let the plastic wrap relax for about 15 minutes.
4. Roll the dough into a round piece, 5 pieces in a group, arrange as shown in the figure.
5. Use chopsticks to press in the middle to make the dough sheet fit tighter.
6. Everything from the middle is two.
7. Organize the shape.
8. Put it in a baking tray lined with greased paper. (If it is not a non-stick bakeware, remember to spread greased paper or oil to prevent sticking)
9. Put it in a warm place and ferment twice as big again, and brush the surface with egg liquid.
10. Put it in the preheated oven. Heat up and down, middle level, 170°, bake for about 15 minutes.
Tips:The specific temperature and time are adjusted according to your own oven.
