2. Knead into a slightly smooth dough and add butter;
3. Restart the sweet dough program and stir the dough. (About 30 minutes, buzzing again);
4. At this time, the slightly transparent film can be pulled out;
5. The dough looks good;
6. Cover with plastic wrap and put in a container for basic fermentation for 60-80 minutes;
7. Divide the dough into 6 equal parts, round it, cover it with plastic wrap, and relax for 10- 15 minutes;
8. First, roll a part of dough into an oval shape;
9. Arrange the two ends into a rectangle by hand, about 28cm.
10, roll inward from the long side after turning over;
1 1, rolled into long strips;
12, roll out the remaining dough in turn;
13, take 3 strips and pinch one end;
14, start editing, don't edit too tightly;
15, kneading the tail after beating, covering with plastic wrap for final fermentation for 30 minutes;
16, after the fermentation, brush the egg liquid on the surface of the dough and evenly sprinkle the crisp particles;
17, preheat the oven to 175, and bake for about 20 minutes;
18, bake and cool before eating.