1. Mix all the ingredients and knead into a smooth dough, ferment to double its size, vent the fermented dough, divide it into five equal parts, round it, and relax for ten minutes
2. Roll out all five pieces of dough into round pieces
3. Take the first piece of dough, brush the surface with melted butter, and then stack the second piece of dough
4. Apply butter again, repeat this step, don’t butter the surface of the fifth sheet
5. .Then buckle the 8-inch round mold
6. Cut in a circle along the edge
7. The leftover material can be twisted
8. Fold in half and twist again
9. Whole into a small bread
10. Cut the round dough into quarters
11. Cut into 16 equal parts
12. Take a piece and roll it up
13. Code into the 8-inch round mold, roll up in turn, code into
14. Carry out the second fermentation, about forty minutes, after the fermentation is twice as large, brush the egg liquid on the surface, and finally put it into the preheated oven, 170 degrees, middle and lower, 20 minutes
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