1. Prepare the materials, except butter, put the other materials in the order of liquid first and then solid, put the salt and sugar diagonally, put the yeast powder on it at last, start the kneading procedure, add the naturally softened butter after the end, and start the kneading fermentation procedure again. The two procedures are about 2 hours ~

2. Vent the fermented dough ~

3. Rub one end fine ~

6. Roll it into a long strip, and roll it up from the thick end ~

7. Roll it up as shown in figure ~

8. Roll all eight doughs in turn and put them in the oven for fermentation ~

My oven has its own fermentation function, and put a plate of hot water on the bottom ~

9. Ferment it to twice the size, and brush the whole egg liquid evenly ~ It's gone up a lot ~

11. The surface is golden yellow, so fragrant and soft ~

12. Let's take a close-up ~

Adjust the amount of water according to the water consumption of flour. If the first kneading procedure is over and the dough is not formed after adding butter, you can add a little flour. At last, the dough should be moderately soft and hard ~