1. The starter materials are mixed, covered with a wet towel, and placed in a warm room temperature until it expands and then falls back, and the interior is filled with honeycomb-like pores!
2. Mix the fermented starter with the buttery ingredients of the main dough, knead until the thick film can be pulled out, add butter and continue kneading to the complete stage where the film can be pulled out!
3. Fermented at room temperature to 2 times the size! Take out the exhaust!
4. Divide into 9 equal parts, simply rub the strips and wake up for 15 minutes!
5. Rub it again!
6. Fold the two ends of a piece of noodles in half and twist them in the same direction. Three or four are fine!
7. In the half-folded place, pass the twisted tail through and press the tail on the bottom!
8. This is the finished picture!
9. Put it into the baking tray and put it in the oven for the second fermentation! Bake in the oven at 180° for 20 minutes! When it is hot from the oven, brush the surface of the bread with a thin layer of honey water!
