It's the step of mixing only the powder ingredients in one place. If you mix it for 1 minute, add water and eggs, and the powder disappears for 2 to 3 minutes in the first stage
When the cleaning stage is reached, put oil (butterin: butter + margarine) for 2-3 minutes in the first stage (scratch the side of the ball with a spatula in the middle) and the dough for 13-15 minutes in the second stage is the final stage~ This is a picture of the dough final stage.

1st dough enters the ball state, ferments for 30 to 40 minutes at 27C and 75 to 80% relative humidity (about 2.5 to 3 times the volume of the first time) When the first fermentation occurs, 460g is accurately measured and then heated to remove gas. After rounding, cover with plastic and ferment for 10 to 20 minutes.

I'm going to get plastic surgery. Remove the remaining gas by pushing it into an oval shape with a rolling pin From the side you see, the width of the bottom is adjusted to the width of the bread frame. Roll it from the top and come down. Finish it with a pinch

Put one in a bread mold At this time, place the joint to the bottom of the mold and press it slightly. And the secondary fermentation temperature is 35-43 degrees Celsius, relative humidity is 85%, and the fan height is -1 cm

This is the second fermentation, the surface is slightly dry, and then you use a razor to cut the middle straight. You can't go too deep. -0.5cm to 1cm?! Sprinkle two rows of butter in the gap using a squeezing bag

The baking oven should be watched from the side at room temperature of 160 degrees Celsius/heating temperature of 190 degrees Celsius for 30 minutes, and the mold should be turned in between to bake evenly. Finally! Finished!