1. Put other ingredients except butter into the cook machine and knead into a smooth dough
2. The dough at this time can pull out a thick film but it has no toughness
3. Add butter and continue to knead to the complete stage
4. Kneaded dough is fermented at room temperature
5. About 45 minutes, use your fingers to dip your fingers in flour and poke holes without retraction, that is, the fermentation is complete.
6. Exhaust the dough after fermentation
7. Divide into four equal parts, knead and relax for 15 minutes
8. The loose dough is exhausted again
9. Roll out into a tongue shape, the cake must be thin
10. After finishing in order, carry out secondary fermentation
11. Preheat the oven at 230°C, preheat the baking tray together, and finish the second fermentation, put it in the oven at 230°C for 5 minutes. I bake it in two parts in the oven
12. After the oven is baked, let it cool to room temperature, cut it, and add your favorite dishes.
13. Finished product
14. Finished product
15. Finished product
16. Finished product
17. Finished product
18. Finished product
