1. Put all the ingredients except butter in the mixing bucket. It is recommended to use ice water for the water, because the temperature in Guangdong is still very high.
2. Stir the dough to pull out a thicker film, then add the softened butter. Stir at low speed at 3rd speed until the butter is absorbed by the dough, then stir at high speed at 6th speed until the dough can pull out the film. After turning to high speed, it takes about 10 minutes to produce the film. You can refer to the time and gear.
3. When the dough is completely kneaded, fingerprints can be seen on the film.
4. Divide the dough into 3 equal parts and round them.
5. Then roll the dough directly into a length of 40 cm.
6. Roll up from top to bottom, and do the same for the remaining 2 doughs.
7. There is no need to loosen the dough, just roll it out into a long strip, about 40 cm, and roll it up again.
8. Put the rolled dough into a mold and ferment at 35 degrees.
9. The dough is fermented until the mold is 8 minutes full.
10. Preheat the oven, fire up and down 180 degrees, bake for 35 minutes.
11. After taking it out, let it cool, and slice it and eat it.
Tips:The dough must be stirred in place so that the film can be pulled out.
