1. All the ingredients, except butter, are put into the bread machine for kneading. After a kneading process, add butter and start a kneading process. Cover the kneaded dough with plastic wrap and ferment to double its size.
2. The fermented seed dough is kneaded and divided into 4 parts, and it is proofed at room temperature for 20 minutes. The proofed dough is formed into a twist shape.
3. The shaped dough is fermented to twice its size (about 2.5-3 hours). After fermenting, brush a layer of egg liquid on the surface and put it in a preheated oven to bake. In the middle of the oven, heat up and down, 180 degrees, about 12 minutes, bake until the surface is golden
