1. Soften the butter, knead all the materials except butter into dough, knead into gluten, add butter, and continue kneading until the dough is kneaded into an expansion stage where the film can be pulled out.

2. Knead the dough, put it in a container, cover it and ferment it once until the dough becomes 2-2.5 times its original size.

3. Ferment dough and exhaust

4. Divide the exhausted dough into 9 parts on average, and cover it with wet cloth or plastic wrap for proofing 15 minutes.

5. Take a piece of dough, roll it into an oval shape with a rolling pin, roll it up from top to bottom, and knead it into a thick and pointed shape by hand.

6. Knead the dough, hold the pointed end in your left hand, and roll it into an ellipse from the pointed end to the thick end with a rolling pin in your right hand.

7. The left hand rolls the dough down from the thick end, and the right hand keeps pulling the tip of the dough.

8. The rolled end is pressed against the bottom.

9. Put the rolled dough into the baking tray for the second fermentation.

10. Make the dough twice as big. Brush a layer of whole egg liquid lightly on the fermented dough, put it in an oven preheated to 180℃ and bake for about 12 minutes.