1. Mix all the ingredients used in the starter.
2. Fermented at room temperature until it swells and then falls back, and the inside is honeycomb-shaped.
3. Add the ingredients used in the main dough, except butter, to the starter ingredients and mix.
4. The mixed materials are put into the bread bucket, the dough is smooth after 15 minutes of the first kneading process, add softened butter, and the second kneading process ends in 20 minutes, and the dough is kneaded to the fully extended stage. Prove at room temperature until the dough volume is twice as large,
5. Take out the dough and knead until it is completely exhausted.
6. Divide the dough equally into 9 portions. Sprinkle an appropriate amount of dry powder to prevent sticking.
7. Roll the dough into strips one by one, and then roll it longer.
8. Butt the two ends of the dough, hold the half-folded place with your left hand, and rub it inward twice with your right hand.
9. Tuck the connecting parts into the circle and pinch tightly.
10. Make all the dough in turn, arrange them on a baking sheet lined with greased paper, and ferment for the second time at room temperature.
11. Finally, the fermentation is over, and it is sent to the middle layer of the preheated 180 degree oven, and roasted on the upper and lower fire for about 25 minutes.
12. The surface of the bread is golden, take it out and immediately brush with a layer of melted butter.
13. Turn it over and apply another layer.
14. The drawing effect after breaking.
Tips:1. The temperature and baking time of the oven are for reference only, and can be adjusted according to the situation of your own oven. 2. The dough can be operated without slack.