Knead all the ingredients except butter together to the expansion stage (gluten is forming in the expansion stage, and it is necessary to add oil to the extreme. If you make bread at this stage, the bread is rough and inelastic, and the volume is small).

Second step

Then add butter, knead until the complete stage (the complete stage is the complete formation of gluten, at which time the dough will form a film with good ductility, and the bread made at this stage is soft and big), and then put it in a warm place for basic fermentation. After fermentation, divide into equal parts and roll to relax 15 minutes.

Third step

Roll the dough into long strips, then roll it up and put it in the toast box for final fermentation until it is twice as big.

Fourth step

Cover and put into the oven, preheat the oven to 180℃, and bake the lower layer for 30 minutes.