All the materials except the butter are evenly smashed into a dough, slightly ductile (the amount of water is adjusted according to the dough condition)
Add softened butter, evenly, with a tough film
Put in a fresh-keeping bag and put it in the refrigerator for 24 hours.
Take out the dough and return to the temperature after a little warming. (This time the bag is divided into 95G or so, you can also divide it according to your needs)
Put the warmth into the second fermentation
It is sent to the oven for 180 minutes and baked for about 15 minutes (adjusted according to the temper of each oven)
After cooling, apply a little salad dressing on the surface and spread it with fluffy pine.
The kneaded dough is chilled and fermented at a low temperature to help the dough slowly emit wheat. This method is also very suitable for busy office workers.