1. Stir dry and wet ingredients until the surface is smooth, add unsalted butter and stir the dough to open the mask, add orange jam and mix well.
2. Basically ferment for about 45 minutes at room temperature.
3. Divide the dough into 80 grams and let it rest for 20 minutes.
4. Rub the dough into long strips.
5. Cross the two long strips of dough.
6. Cross the two pieces of dough toward each other. (Pictured)
7. Make up the cross-connect interface. (Pictured)
8. Put it in a baking tray and ferment for 40 minutes at a temperature of 30°C and a humidity of 80%.
9. After fermenting, brush the egg liquid on the surface and sprinkle with sugar.
10. Bake at an oven temperature of 200°C for about 15 minutes.
