1. Mix the starter materials in the auxiliary materials evenly
2. Cover with plastic wrap and ferment in a warm place until the inside becomes honeycomb
3. Put the ingredients in the main ingredient except butter and the fermented starter into the bread bucket, and start the "kneading" program for 15 minutes
4. After the program is over, add softened butter and start the "kneading" program for 15 minutes
5. The kneaded dough can hold up a large piece of film
6. Cover with plastic wrap and ferment to twice the size
7. Take out the fermented dough, press and exhaust, divide into four parts, and round
8. No need to relax, just rub the strips directly and fold them in half
9. Fix the half-folded place with your left hand, press the interface with your right hand and turn in your direction twice
10. Put the interface into the half-fold (the shape can be made by yourself)
11. Make them one by one and put them in the baking tray
12. Fermented to double size
13. Bottom of the oven, 180 minutes, 30 minutes, just brush the layer of melted butter when out of the oven
Tips:I used the eight-inch baking pan to make four quantities. The baking pan is a bit bigger, so the finished product has a width but no height. It is recommended that you use a smaller baking tray or double the amount of ingredients to make six~
