500g of medium gluten flour, salt 1 teaspoon (5g), fine sugar 1 teaspoon (15g), milk powder 1 teaspoon (15g), 4g of instant yeast, 360ml of water and butter/kloc-0.

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2. After adding butter, continue to knead until you pick up a piece of dough and open it, which can become a light-transmitting film. At this time the dough is really kneaded.

3. Sprinkle a thin layer of flour on the chopping board, put the dough on the chopping board, cover it with plastic wrap and put it in a warm and humid place (about 28 degrees) for about 45 minutes.

4. After the foundation is baked, the dough becomes about 2 times. Then divide the dough into 200g, round it, cover it with plastic wrap and relax for15min.

5. After the dough is relaxed, pat it flat and fold it in half, flatten it and exhaust it, then stand upright, fold it up and down, and fold it again. Finally, pinch the dough joints tightly, rub it into an olive shape by hand, then sieve some flour on the fermented cloth, put the molded bread on the fermented cloth and put it in a warm and humid place for about 45 minutes.

6. After fermentation, sieve a thin layer of high-gluten flour on the bread, and use a bread knife (ordinary sharp knife can also be used) to vertically draw 4 holes on the bread surface.

7. Preheat the oven to 220 degrees. After the oven reaches the temperature, spray some water in the oven with a watering can, then put the bread in and bake at 220 degrees for about 15 minutes until it presents a beautiful baking color.