1. After a procedure, add butter and salt and knead to complete the stage.
2. Cut a little dough and pull out a large, strong film by hand.
3. After spheronization, cover with plastic wrap at 25 to 28 degrees for basic fermentation.
4. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.
5. After pressing the exhaust, the spheronization is evenly divided and relaxed.
6. Take a dough and gently roll it into a round shape.
7. Put sliced crispy sausage on top.
8. Put it in the baking tray for second fermentation.
9. After fermenting, brush the egg mixture, and preheat the middle layer at 170℃ for 18-20 minutes in advance in the oven.
10. Cover with tin foil after coloring.
11. Use melted chocolate to draw facial expressions.
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