1. Knead the dough to the swelling stage and ferment it to 2.5 times the size.

2. Add butter and sugar and mix well.

3. Add an egg yolk and stir well, then add low flour and stir. Refrigerate it a little for later use.

4. Divide the dough into 6 equal parts. Wake up 15 minutes.

5. Roll it into a tongue and roll it up in turn.

6. Bake in a baking tray for 30 minutes, and it is best to put hot water in the oven for one night.

7. Put the refrigerated decorative batter into a paper bag, squeeze it at the end of the bread, preheat it for 5 minutes, 180 degree baking 15 minutes, and pay attention to surface coloring later.