1. Mix all the ingredients in the medium and ferment for 50 minutes at room temperature. Refrigerate fridge for 12 hours.
2. Mix the main dough (except butter) with the medium dough evenly at low speed, then mix it at high speed until the gluten is expanded. The ideal temperature of the dough is 26 degrees Celsius.
3. Let the dough lax for 60 minutes, then divide, round and relax for 20 minutes.
4. Modeling, finally wake up for 60 minutes, the temperature is 35 degrees, and the relative humidity is 75%.
5. Baking temperature: 170 degrees above fire and 220 degrees below fire. The time is 30 minutes.
6. Decoration material production: mix the ingredients and mix it well.