1. Mix all ingredients except butter in the ingredients and knead into a smooth dough. Knead the dough to a coarse film state, add butter and continue kneading to the complete stage, and the film can be pulled out
2. Cover the kneaded dough with plastic wrap and place it in a warm place for the first fermentation until the fingers dipped in powder will not shrink or collapse
3. Take out the fermented dough, press to exhaust, then weigh it and divide it into three small doughs. After rounding, cover with plastic wrap and relax for 10 minutes
4. Take a loose dough and roll it into an oval with the smooth side down
5. Roll up the lid and relax the cling film for about 15 minutes
6. Pat it flat with the palm of your hand, roll it out again into a beef tongue shape, pat off the bubbles on the edge with your hand, roll it up and down, and then put it in a 450g toast box for second fermentation
7. Fermented to 80% full
8. Just shake it out of the oven and lie down and cool down
Tips:The total amount of yogurt and egg liquid is about 185g. I use more egg yolk (the rest is left for melting beans)
