1. Mix the ingredients for the refrigerated old noodles
2. Knead into a ball
3. After fermenting at room temperature for 1 hour, put it in the refrigerator and take it out for use at low temperature for 20-24 hours
4. Divide the refrigerated old dough into small pieces and add all the ingredients except the butter to the bread bucket.
5. Turn on the kneading function of the bread machine, add softened butter after the first kneading, and then turn on the kneading function again
6. After the two kneading procedures, the dough has been kneaded to the expansion stage
7. Put the rounds in the bread bucket to turn on the fermentation function, and leave for 30 minutes
8. Fermented dough
9. Take out the dough and roll it with a rolling pin repeatedly
10. Roll the dough until the air is completely discharged, divide it into 6 evenly, and let the plastic wrap on the round lid relax for 10 minutes
11. Take a dough, press it flat, and roll it into a circle
12. Then roll it out into an inverted triangle
13. Roll up from top to bottom, close the mouth tightly and place in the baking tray
14. Leave it in a warm place for the second fermentation for about 40-50 minutes, and then make a knife in the middle of the bread
15. Squeeze a stick of softened unsalted butter, sprinkle with powdered sugar, put it in the middle of the preheated oven and bake at 185 degrees for about 18 minutes
