(1) Mix yogurt, wheat flour, honey, sugar, salt and baking powder evenly and knead into dough.

(2) Add butter to the dough, knead until smooth, and ferment. Twist the dough into long strips and cut into small pieces. Twist the dough into strips and roll them into braided hair.

(3) secondary fermentation to 2.5 times the size, and brushing with egg liquid. Preheat the oven 18 degrees in advance, and send the bread blank into the oven to bake for 25 minutes.

2. Method 2:

(1) Mix and sieve the low-gluten flour and baking powder into a large bowl.

(2) Pour vegetable oil (or melted butter) and fine sugar into the flour, and grab the vegetable oil and flour evenly by hand to form a lump of flour.

(3) Pour the plain yogurt into the flour and knead it into a non-sticky dough.

(4) Apply a layer of low-gluten flour to the surface.

(5) Put the small dough into the baking tray, leaving a large gap between each dough. Put it in an oven preheated to 2 degrees and bake for 15-2 minutes. When the surface is golden, it can be taken out.

3. Method 3:

(1) Pour yogurt into the bread barrel, then put salt, sugar, egg liquid and flour into the barrel in turn, and sprinkle yeast on the surface of the flour.

(2) Knead the dough to make it a little stiff, and put the softened butter into the bucket.

(3) Take out the dough, ball it with your hands, and put it in the bread barrel again for fermentation.

(4) bake for 25 minutes.