1. Prepare the required materials, let the butter soften at room temperature for later use
2. Mix and knead the ingredients except butter until the dough is elastic, add softened butter, the butter is fully integrated with the dough and the film is pulled out
3. The dough is rounded, the mouth is down, put into a bowl, covered with plastic wrap and placed in a warm place at room temperature for fermentation
4. The fermented dough is about twice as big, and the basic fermentation is completed
5. Divide the fermented dough into 8 equal parts, cover with plastic wrap and relax for 15 minutes
6. Take a small dough and roll it into an oval
7. Turn over, roll up, close up
8. Put in the baking tray
9. After shaping, perform 2 fermentations, put a bowl of water in the oven, and turn on the fermentation gear
10. Preheat the oven to 170 degrees, middle level, up and down for 20 minutes
Tips:Ice water is needed in summer, and some water in the dough can be reserved and added slowly to adjust the humidity of the dough
