1. Before going to work, make the starter and cover it for fermentation at room temperature (in hot weather, put the refrigerator at high temperature).
2. Put all ingredients except butter and salt in a bread bucket and stir.
3. Knead into a smooth dough in 20 minutes.
4. Use scissors to cut or tear small pieces by hand (this method is easy to come out of the film and quickly), add butter and salt and stir (after salt and oil method).
5. A program in 20 minutes.
6. Knead out a thin, flexible film.
7. Finish and cover the cling film for the second fermentation, so that the fermented dough will not shrink or collapse after the fingers are soaked in powder.
8. There is no need for exhaust to be rounded into six parts.
9. Put it directly into the toast box without slack.
10. Ferment in an environment of 35-38 degrees, 8-9 minutes full.
11. The butter is softened and placed in a framing bag.
12. Squeeze butter as shown. Put it in the preheated oven at 150℃ for 40 minutes at the bottom of the oven (temperature and time are for reference only), and then cover with tin foil.
13. Shake it out of the oven and release it from the mold and let it be sealed and stored at hand temperature.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
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