1. Pour all other ingredients except salt and butter into the cook machine;
2. Stir until gluten, add salt;
3. Stir again until the thick film has no teeth,
4. Add butter
5. Stir to the glove film;
6. Proof for 15 minutes;
7.
Divide the proofed dough into two pieces, roll the dough into a circle, and continue to relax for 15 minutes;
8. Roll it out with a rolling pin, and then fold it in three;
9. Then continue to roll into a long strip, and thin the tail with your fingers (so that the tail can be better bonded);
10. Roll up slowly
11. Put it in the toast box;
12. Fermentation box 32 degrees, about 80 minutes;
13. Preheat the oven to 175 degrees for 35 minutes.
Tips:1. Fresh yeast: dry yeast=3:1
2. The dough must be proofed so that it will not shrink when rolled.
