1. Pour other materials except butter into the dissolver, first add milk and egg liquid, then add sugar and salt in one corner, then add flour and milk powder, and finally pour yeast.

2. When the chef's machine is started and kneaded until it swells, add small pieces of butter softened at room temperature.

3. Knead the dough until a thin glove film is formed.

4. Take out the dough, cover it with plastic wrap and conduct the first fermentation.

5. At room temperature, the hair is twice as big and the fingers are stained with powder. It's good that the group behind the hole doesn't sink or rebound.

6. Divide the dough into 4 equal parts, cover with plastic wrap and relax for 20 minutes.

7. The dough was rolled into a long tongue.

8. Roll into a tube from one side and relax for about 15 minutes.

9. Repeat the previous operation.

10. "Open and roll up"

1 1. After everything is ready, put it into the kitchen water cube mold for final fermentation.

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13. After the oven is preheated to 170℃, bake the lower layer for 35 minutes (the oven temperature is for reference only).