1. In addition to the butter and yeast, weigh it and pour it into the chef's machine to knead the dough
2. Knead it into an expanded state, and you can pull out a tougher film.
3. Round into the container, cover with plastic wrap and ferment to about 2-2.5 times
4. The fermented dough is evenly divided into 6 portions and rounded, covered with plastic wrap and relaxes for about 20 minutes
5. Roll out the slack into an oval, roll it up, and continue to cover with plastic wrap and relax for about 15 minutes
6. The loose dough, roll it out to length, about 20 cm
7. Turn it over, roll up from top to bottom
8. Roll them up one by one and put them in a toast box
9. Ferment to 8-9 minutes full
10. Preheat the oven up and down to 175 degrees, bake it for about 30 minutes, and then shake it out.
11. Put it on a cold shelf, cool to warm, and store it in a fresh-keeping bag if you don’t eat it right away
12. It’s super soft when eaten hot, with bursts of milky aroma, and it’s delicious with peanut butter. Use it to make sandwiches.
