1. Knead all the ingredients into a ball.

2. Cover with plastic wrap and ferment for about 3 hours to about 4 times the size (I fermented at about 23 degrees). 3. After the fermentation, take it out and knead it with the main ingredients of the dough (except butter) until the dough is tough (thick film can be pulled out), then add softened butter and knead it to the completion stage (thin film can be pulled out and the hole edge is smooth).

3, round, put in the pot, cover with plastic wrap and ferment to twice the size (I fermented at about 25 degrees for about 60 minutes). 5. After the fermentation, air is exhausted, the dough is divided into 3 parts, rounded, covered with plastic wrap, and relaxed for 15 minutes. 6. Roll into a rectangle with a length of about 20cm and a width of about 10cm. Turn it over, gently roll it up, discharge it into the toast box, and cover it. 7. Finally, ferment until the mold is 9 minutes full (I put toast box in the oven with a bowl of hot water on the side. If the temperature is very low, I can turn on the oven and bake it for about 50 minutes.

4. Preheat the oven to 180 degrees for 45 minutes at the bottom (please adjust the temperature and time according to your oven).

5, demoulding immediately after the furnace, completely cooled before slicing.