1. Weigh all the ingredients for later use, put all the ingredients except butter into the bread machine and knead into a smooth dough
2. Add butter and knead to completion
3. You can pull out a large piece of film by hand
4. Kneaded dough is fermented at room temperature
5. About two hours or so, it is good to ferment if you dip your hands in flour and poke holes without shrinking.
6. The fermented dough is exhausted
7. Divide into two equal parts, knead and let stand for 10 minutes
8. The loose dough is exhausted again
9. Whole into olive shape, carry out secondary fermentation, preheat the oven at 160°C for 15 minutes
10. After the second fermentation, the surface is sifted into the high-gluten flour
11. Use a blade to cut out the pattern you like
12. Put it in the oven, 160 degrees for 35 minutes
13. Just let it out and let cool
14. Internal organization
15. Finished product
16. Finished product
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