1. This time I replaced the original recipe's low flour with quinoa pastry flour
2. Mix and knead the ingredients of the middle species into dough
3. Put it in a warm place until it expands, the inside is honeycomb-shaped
4. Put all the ingredients in the middle seed and the main dough except butter together
5. Knead until the surface of the dough is smooth and add softened butter
6. Continue to knead to the expansion stage
7. Put it in a warm place to about 2 times the size
8. Flatten the fermented dough to exhaust, and divide it into 6 portions
9. Knead the dough into strips
10. Connect the two ends of the dough, fix the half-folded place with your left hand, and rub it inward for about 2 turns with your right hand, stuff the connecting part into the circle, and arrange it into the mold for the final fermentation
11. Finally, the fermentation is over, brush with egg liquid
12. Preheat the oven 180 degrees, and fire the middle and lower floors up and down for about 30 minutes
13. Baked
Tips:Knead out the film when mixing the main dough of the middle species, the film is thin and strong
