1. Melt the dry yeast with water.
2. Weigh all the ingredients except butter, put them together, mix well, and pour in the melted yeast water.
3. Use the post-kneading method to knead the dough into a smooth dough.
4. Cover the kneaded dough with plastic wrap for fermentation.
5. Fermented dough.
6. The fermented dough is put on the chopping board and flattened and exhausted.
7. Then divide the dough into equal parts.
8. Round each portion separately.
9. Cover the rounded dough with plastic wrap and relax for a while.
10. Take a loose piece of dough and flatten it by hand.
11. Fold the bottom part up by 1/3.
12. The upper part is folded down by 1/3.
13. Then pull the two sides up and fold it in half toward the middle.
14. Use your hands to make a round stick shape, about 15 cm in length.
15. Put all the prepared bread embryos in the baking tray, leave a certain interval, and brush with egg liquid.
16. Use scissors to fry a few slices vertically on the bread dough brushed with egg mixture, and then perform secondary fermentation.
17. Oven baking position: preheat at 160℃ for 5 minutes, and bake for 25-30 minutes.
18. Put the toasted bread on the baking tray and let it dry for a while.
