1. Put the starter ingredients together and mix well, and ferment in a warm place until the inside becomes a honeycomb.
2. Put the starter raw materials and the raw materials other than butter in the main dough together, knead until the gluten is expanded, add butter and knead until the expansion stage, and then ferment to about twice the size.
3. Fermented dough.
4. After the dough is taken out and vented, divide it into 100 g/pieces, and relax for 15 minutes after being rounded, and roll the loosened dough into an oval shape.
5. After turning it over, fold inward from the upper and lower thirds.
6. Roll the dough into a cone and roll it out into a long triangle.
7. Roll up from top to bottom.
8. Put the dough in the baking tray and put it in a warm and moist place for the final fermentation. After the end, the surface is coated with egg liquid.
9. Bake at 180℃, lower layer, upper and lower fire, 30 minutes
