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1
Put all the ingredients in the main ingredient into the kitchen machine together and knead until the expansion stage. -
2
Add butter. -
3
Knead until the glove film comes out (the entire kneading process takes 15 minutes, and the temperature is controlled at about 26 degrees). -
4
Take out the dough, beat it quickly a few times, and put it into a large bowl. -
5
Place in a warm place to ferment until doubled in size (about an hour and a half). -
6
The fermented dough has a honeycomb shape. -
7
Take out the dough and press to release the air. -
8
Divide the dough into 8 even pieces. -
9
Take out a piece of dough and roll it into a tongue shape. -
10
Roll up from top to bottom. -
11
Complete the steps, cover with plastic wrap and let rest at room temperature for 20 minutes. -
12
After the time is up, take out another piece of dough and roll it into a tongue shape. -
13
Roll up. 
14
Group into a circle.-
15
Add a little water and roll in oatmeal. -
16
Put it into the mold. -
17
Complete it in sequence. -
18
Put it in an oven that is not open, and put a bowl of boiling water at the bottom to help fermentation (secondary fermentation). The temperature is controlled at about 36 degrees, the humidity is 85%, and the fermentation time is 40-60 minute. -
19
The fermented bread embryo (the bread embryo has fermented until it has doubled in size). -
20
Put in the preheated oven, middle rack, 155 degrees, 18 minutes (time and temperature can be adjusted appropriately according to your own oven). -
21
Alright????. -
22
Picture of finished product. -
23
Picture of finished product. -
24
Picture of finished product. -
25
Finished product picture.