1. Put the other materials except butter into the bread machine, knead into smooth dough, add butter and continue to knead until the complete stage.
2. You can pull the film by hand.
3. The kneaded dough is fermented for about 45 minutes, and the fingers are dipped in flour, and the fermentation is completed without shrinkage.
4. The fermented dough is vented.
5. Divide 10 equally, knead and relax 10 minutes.
6. Loose dough is vented again.
7. "grow into a tongue"
8. Then turn it 90 degrees, fold it off and press it by hand.
9. Turn it over 180 degrees, then fold it down, press it with your hand and pinch the edge.
10, and do the rest in turn.
1 1. Roll it a little longer by hand, and press out the sheet with a rolling pin on the right.
12, put the left one on the right sheet.
13, knead and put them on baking oil paper in turn.
14, after secondary fermentation, fry in oil pan until both sides are golden.
15, put oil in the pot, then heat it, and the fire is small and medium.
16, after baking, put it on the drying net and sprinkle with powdered sugar.