1. Ingredients: high powder 150, yeast 2, yogurt 50, water 35 into the basin
2. The main ingredients are kneaded thoroughly, covered with plastic wrap and fermented
3. Accessories (except butter): high flour 150, yeast 1, sugar 45, egg liquid 30, yogurt 25, water 15, after mixing, knead into the previous dough 1 and knead out the gluten
4. Add butter 18 to the gluten, knead it until the gluten expands, and ferment it in a round pot to three times its size.
5. Exhaust the dough, divide it into nine equal pieces, and ferment to double its size. At the same time, preheat the oven to 190°C. (I forgot to take this picture)
6. Place the middle layer and heat up and down at 190℃ for 25 minutes
