First, mix the water, yogurt, egg and flour with the dough hook manually for a few seconds, then use the chef's machine to mix it into a dough and leave it to rest for half an hour. Remove the dough hook and wrap the dough and the dough hook together with the plastic wrap to prevent water loss The dough just needs to be formed into a ball, the purpose of which is to allow the flour to fully absorb the water, so that the dough is softer and more likely to be easy to film half an hour after the dough, add salt and sugar to the dough. half an hour later, add salt and sugar in the dough and continue to dough, salt and sugar may not be easy and into the water, I was in the first step of the amount of water left a little bit in this step to add Salt and sugar and into the dough, and then add the yeast, yeast to avoid direct contact with salt and sugar dough kneaded to the toughness of the film can be pulled out of the thickness of the butter, chef's machine can be adjusted to high speed, I use the Kerwood, then adjust the 4-speed, will be the butter fast and into the dough The appropriate amount of water should be butter just Add in the dough has sunk to the bottom, use a spatula to scrape a few times and the basin is smooth.