1. Put all the main ingredients into the bread bucket and start the kneading program.
2. Knead until the dough is smooth.
3. Add butter and continue kneading.
4. Until the dough reaches the expansion stage, the dough is rounded and the fermentation process is started.
5. Ferment until the dough is twice as large.
6. Take out the dough, ventilate, and let it stand for ten minutes.
7. Divide into quarters, round up, and prepare for the second fermentation.
8. Put it in the oven to start the fermentation process, about forty minutes.
9. Just send it to the dough to expand.
10. Sift the flour, cut out the pattern you like, preheat the oven, bake at 170°C for 20 minutes, and the surface is ready to be colored.
11. Finished picture.
Tips:The amount of liquid should be adjusted according to the water absorption of the flour.
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