Method steps:
1, dissolve the dry yeast with warm water, and melt the butter at room temperature.
2. Mix all the dry materials and mix well, pile up a hill on the chopping board or countertop, then dig a small pit in the middle and pour yeast water in the middle. Knead all the flour together as usual.
3. When the dough is kneaded until it is thin, irregular cracks will be pulled out. This process takes about 20 minutes. If the cracks can't be pulled out after 20 minutes, keep kneading and then add butter.
4. When you first add butter, the situation will be very scratching, but just keep rubbing it. In the process of kneading, you will feel the generation of gluten, and this change is quite wonderful. Finally, you can knead it until it is pulled out into a film and can't be punctured.
5. Cover the kneaded dough with plastic wrap, put it in a 28-degree oven, and ferment for one hour until it is twice as large.
6. The method of judging good fermentation: stick your fingers on flour and poke a hole in the middle of the dough, so that your fingers can come out smoothly and not stick to it.