1. Add high-gluten flour and salt to the basin and mix well
2. Pour boiling water
3. Stir it with a spatula
4. Put the dough in a fresh-keeping bag and put it in the refrigerator to wake up for 12 hours
5. Take out the soup from the refrigerator, tear it into small pieces, mix with the dough materials except butter, knead it to the expansion stage, add butter, knead it to the full expansion stage, and leave it in a warm place to ferment to 2 times its size.
6. Divide the fermented dough into three equal parts and let relax for 15 minutes
7. Roll out the loose dough into an oval shape (if it is too sticky, you can squeeze it directly by hand)
8. After turning over, fold inward from the top and bottom 1/3, thin the bottom edge, and roll it from top to bottom.
9. Pour into the toast mold
10. Put it in the oven for final fermentation
11. Ferment to 8-9 minutes full, cover
12. Put it in the oven preheated to 180 degrees, and bake for 35 minutes
13. Demould immediately after baking
