1. Flour materials except butter are put together, kneaded into a ball, kneaded in the chef's machine to the swelling stage, and kneaded in butter to the complete stage. Because of the lack of water and oil, the kneading time is relatively long, and the second gear is about 30-35 minutes. Knead into 5 parts, and relax after kneading 10 minute. Use a stick to shape the loose dough into an oval shape.

2. Fold inward by one third, then fold in half, press the seam with the palm root, and rub it to 25cm long. One end is squashed and rolled up, and the other end is placed on the squashed bread, wrapped with squashed dough and sealed. You can stick a little water on the flattened end, which makes it easier to close the mouth.

3. Put the dough on oiled paper, and each person has a small oiled paper. Ferment in an oven at 28 degrees for 30-40 minutes. After fermentation, add boiled sugar water, 1000g water, 50g sugar, the water temperature is about 80 degrees, and each side is 30 seconds. Scoop up the cooked shellfish, drain, put them in a baking tray and put them in an oven at 200 degrees for 20 minutes. Out of the pot, crisp outside and soft inside, chewy.