1. Mix high-gluten flour and low-gluten flour, add eggs, salt, yeast, sugar and maltose, stir well, pour clean water, and knead the dough until the surface is smooth.

2. Add butter particles and continue to knead the dough, and cover with plastic wrap for proofing 15 minutes. Roll the dough into pancakes, roll it up and cut it into small pieces, and put it in the oven for fermentation for 2 to 3 hours.

3. After fermenting to twice the original size, preheat the oven to 170 degrees, put it in the lower layer, and bake it up and down for 12 minutes.