1. Knead the dough ingredients other than butter together until the gluten expands and the surface is smooth.
2. Add butter and knead until extended.
3. Place the dough in a warm place for basic fermentation.
4. At the end of fermentation, take out the dough and exhaust, divide it into 60g / piece, round it and relax for 15 minutes.
5. Roll the loose dough into an oval shape, turn over the dough and thin the bottom edge, roll it into strips from top to bottom, (Figure 7) tighten the joint.
6. It's not easy to rub the noodles to the required length at a time. You can relax for a while.
7. Make a loose knot on the noodles, insert the long end into the circle, and squeeze the two ends tightly. Leave a small hole in the middle. Don't huddle together completely.
8. After the dough surface is brushed with water, dip some pumpkin seeds.
9. Put it in a warm and moist place for final fermentation.
9. At the end of fermentation, put into the 180 degree oven, middle layer, and heat up and down for about 15 minutes.