1. Mix the raw materials other than butter into a ball (add water at discretion), knead until the surface is smooth, then add butter and knead until the expansion stage
2. Put the dough into the container and cover it with plastic film for the first fermentation, and ferment it to 2-2.5 times of the original size (press the surface with your finger, and the pit will not pop up)
3. The dough is divided into 60g pieces by air exhaust. After rolling, cover with plastic film and relax for about 15 minutes
4. Rub the loose dough into long strips and place it on the top row of sausages in the baking tray
5. Put the baking tray in the warm place for the final fermentation for about 40 minutes, preheat the oven for 185 degrees, and heat the middle layer up and down for about 20 minutes.