Prepare 25g of high-gluten flour, 45g of honey, 45g of whole egg liquid, 18g of butter, 3g of yeast, 3g of salt, a proper amount of water, and a little whole egg liquid, which should be daubed before baking. Put all the materials in a mixing bucket or a clean container, first put the dry materials, then put the wet materials, and mix them into dough, then knead the dough to a coarse film state, add butter, and continue kneading until a firm transparent film can be pulled out.

round the kneaded dough, cover it with plastic wrap and put it in a warm place for basic fermentation until it does not retract or collapse when pressed by fingers. Take out the fermented dough, gently press the air exhaust, divide the dough into three equal parts, roll all three dough into a circle, then cover the plastic wrap and relax for 2 minutes, take a relaxed dough and roll it into a long tongue shape, turn it over to thin the end, and roll up the three dough from top to bottom.

Next, repeat the process of "rolling dough". After all three doughs are rolled up, put them in toast box, put toast box in the oven, put a bowl of hot water, ferment at about 37 degrees and 75% humidity until it is 8 minutes full, take out the fermented dough, gently press the surface with your fingers to rebound slowly, brush the whole egg liquid on the surface, put it in an air fryer, and slice it after cooling.