1. Except the butter, all the ingredients are mixed and kneaded until they expand.
2. Add butter and knead until it is complete.
3. The film can be pulled out.
4. Put it in a warm place for basic fermentation. The dough is fermented to twice its size, poke with your finger, and will not rebound or shrink. (Or rebound slowly).
5. The fermented dough is taken out, pressed and exhausted, rolled round and covered with plastic wrap to relax for 15 minutes.
6. Roll out the loose dough into a rectangular dough sheet.
7. Spread the spicy pine evenly, and then press it down with the palm of your hand.
8. First fold it from top to middle.
9. Fold it from bottom to middle, pinch the left and right ends tightly, pinch the folds tightly, cover with plastic wrap and continue to relax for 15 minutes.
10. Relax well, stand it up, and roll it out again.
11. Just roll it up for 2.5 turns, pinch it tightly and close the mouth.
12. Close the mouth down and put it into the toast box for secondary fermentation.
13. Ferment to 9 minutes full.
14. Put it in the preheated oven, bake at 170 degrees for 5 minutes, turn 160 degrees and continue to bake for 35 minutes, then take it out and let it cool and slice it or keep it sealed~
