1. Knead all the ingredients (except butter) until smooth, then add 15 grams of butter and knead until the expansion stage
2. Knead the smooth dough and put it in a warm place, and ferment to double its size (about 1 hour). Dip a hole in the dough with dry flour. The surrounding surface will not rebound or shrink. It is better to send
3. Put the fermented dough on the chopping board, knead out the air in the dough; "fold the quilt" like making meringue, first fold both ends in half, then fold in half, and wake up for 10 minutes after folding once.
4. Repeat "folding the quilt" 3 more times
5. Roll the proofed dough into a large dough sheet (mine is about 0.6 cm), then cut into even squares (mine is about 7 cm), divide into 2 parts, and use a mold to carve out various shapes.
6. Brush water around the square pieces, then stack the carved squares on top, and finish all the pieces one by one
7. Put the bread dough in the oven for the third fermentation (put 2 cups of warm water in the oven), about 40 minutes
8. Take out the canned fruit and suck the juice out, cut into small pieces for later use (you don't need to cut it); brush the fermented bread dough with egg mixture, put the fruit, put it in the preheated oven and heat for 180, lower for 170, 15 minutes
