1. Stir all the materials in the starter and wait for fermentation. The water prepared in the yeast head can be increased or decreased appropriately, because some places are dry and flour absorbs water easily. The original free recipe used 240 ml of water. I'm from the south. I add it all at once, which is too thin. I need to reduce it appropriately.

2. Wait for the starter in Figure 2, the fermentation naturally expands and the inside is honeycomb, so you can put all the materials except butter into the main dough.

3. Knead into a smooth dough, add butter, knead to the swelling stage, and then put it there to ferment to 2 times or 2.5 times the size.

4. After fermentation, immediately set the shape, press the button, bend it into a circle, and then put the tail in your head. Because I made it by myself and took it by myself, I only took this molded finished product picture. After all the kneading, put it in a plate and wait for the final fermentation. Finally, the fermentation will be almost as high as the plate, and the hair will be crowded with the plate. So I can tell whether it is fermented or not. Finally, 170 enters the oven for about 25 minutes, and180 for 30 minutes for free.