I used a baking machine to make dough. Put all the ingredients except butter into the kneader and return them to the kneading function, and when they start to clump together, add the butter at room temperature and return them. There are a lot of dry ingredients such as oatmeal and wheat bran, so it's good to knead it a little bit tough.

When the elastic dough is completed, it is rounded and placed in a bowl, and the top is covered with plastic wrap, and the first fermentation is performed at room temperature by drilling three to four holes of breath. If the volume of the dough increases more than twice, the fermentation is complete. When you poke it with your flour-coated finger, it's fermented well if it doesn't wrinkle at all.

Place the dough on a workstation, press it with your palm to drain the air, and then it is rounded again and covered with vinyl or wet cotton cloth on the top, and let it rest for about 15 minutes at room temperature.

When you're done with the tissue, sprinkle the powder on the workbench and roll it with a rolling pin to form a long oval shape.

Roll it from one side and put it on the end like a pinch.

Place the dough in the pan and gently press the top side to make it even. Cover it with plastic and give it a second fermentation at room temperature.

When the highest part of the dough is 2cm above the mold, you can bake it after fermentation. Put it in a preheated oven at 180 and bake it for about 30 minutes.