1, the medium-sized dough materials can be mixed and kneaded into dough, put into fresh-keeping bags to reserve a part of space, tie them up, and put them in the refrigerator for about 17 hours.

2. All the materials except butter in the medium-sized dough and the main dough are mixed into a dough and kneaded until the gluten is expanded and the surface is smooth. Add butter and continue to knead until the complete stage, and then pull out the film.

3, the dough is divided into two parts, rounded, covered with plastic wrap to continue fermentation for about half an hour.

4. Divide the dough into three parts, knead the dough round, and cover six small pieces of dough with plastic wrap to relax 15 minutes. Take a portion of dough and roll it into an ellipse. Roll up.

5. Roll up six portions in turn, cover with plastic wrap and relax for about 15 minutes. The dough is rolled vertically into long strips. Roll up into a cylinder. Roll them up in turn and put them in toast box.

6. Ferment until 9 minutes is full, and bake in an oven preheated at about 180 degrees for about 32-35 minutes. If baking is not covered, cover the tin foil when baking for about 8 minutes to prevent over-coloring.