Mix all ingredients except oil and fat until the cleaning stage, add oil and fat, and mix until the final stage. (The cleaning stage refers to a state in which the dough is no longer on the bowl and is lumped together.)
Shortening and sugar are added a lot, so the dough is sticky?I am doing.
Final dough temperature 27 degrees 1st fermentation temperature 27 degrees and humidity 75-80% fermentation for 30 minutes fermentation.

After the first fermentation, divide it into two parts and circle it lightly A rectangle 40 cm long and 0.5 cm thick by pushing with a molding mill
Apply water on the 2cm part for the jointsMelt the butter and spread it evenly using a brush

Mix cinnamon powder and sugar
Spread evenly over the butter. If you don't apply it quickly, the sugar will melt and clump together, so quicklyIt's hard to do it alone..

From the bottom, roll it up as if you're rolling gimbap. The edge needs to be level to be straight. The point is to come up evenly
If you roll it up to the top, it ends with a suture!

A long stick shape comes out
Cut 2cm on each side and cut the top part with scissors
Cutting
Cut about 3 cm of palm leaf shape and cut it in the middle
If you spread it out on both sides, it looks like this

Fanning
Leave about 5 to 6 pieces of panning, lightly coat the flour on the top, and ferment for 20 minutes at a temperature of 35 to 40 degrees Celsius and a humidity of 85 to 90% (the second fermentation is always judged to be in a state rather than time,
Until it bloats twice as much^)

Baking
1214 min baking color dark brown top of oven 190/bottom 140 degrees~Completed.