Raw materials: high gluten flour (2 10g) and low gluten flour (90g).

1. The yeast is melted with warm water, mixed with the raw materials in the yeast head, and fermented at room temperature to form a honeycomb.

2. Put the fermented dough together with all the raw materials in the main dough except butter, knead it on the panel for 20 minutes, then add butter to continue kneading, and the dough will stick to your hands. It is best to throw it on the chopping board for a while or sprinkle some hand powder to prevent it from sticking to your hands.

3. Ferment the dough to twice its size at room temperature.

4. Take out the dough and divide it into 6 parts. Immediately knead the dough into a thin strip wrapped with jiaozi medicine, and then butt the two ends of the noodles.

5. Butt the two ends of the noodles, fix the butt joint with one hand and twist with the other.

6. Put the twisted noodles into the petals.

7. Bake the dough at room temperature for a while, put it in a buttered baking tray, and heat it up and down 180 degrees for 30 minutes.

8. When the bread has no luster after baking, brush it with melted butter immediately.