1. Mix all the ingredients (except butter) and knead until soft
2. Add butter and knead until the dough is smooth and stretchable
3. Cover the kneaded dough with plastic wrap and ferment at room temperature to about twice the original dough, which takes about 1.5-2 hours
4. Divide the fermented dough into equal amounts of dough, round it, and relax for another 20 minutes
5. Roll the loose dough into a toast, put it in a toast mold, and ferment it for the second time until it is 8 minutes full
6. 190°C in the middle and lower layers of the oven, about 30-45 minutes (note: different ovens are slightly different)
