取出面团再次揉匀，盖上湿布巾再松弛45分钟。
Knead the dough again and allow it to rest for another 45 minutes with a damp towel covered.
取出面团，排挤出气体，然后匀分成6份，滚圆静置10分钟。
Divide dough into 6 even portions and round up. Rest for 10 minutes.
取出面团，排气滚圆，分四份，盖上保鲜膜静置约15-20分钟进行醒发。
Remove the dough, exhaust , sub-four copies, sealed with cling film standing about 15-20 minutes to wake up.
取出面团，排挤出气体，然后分割成9份小面团，滚圆后放到铺了烤纸的烤盘上进行45分钟的最后发酵。
Punch the dough down to release gases and divide into 9 even portions. Roll each into a ball and place them on a baking tray lined with baking paper. Cover the buns and let them proof for 45 minutes.
取出面团，放在抹上少许油的案板上，用手将其稍微按长后，再用擀面棍擀成10厘米宽，1厘米厚的长条面坯。
Place the dough on a greased work surface and roll out to a 10-cm wide and 1-cm thick strip.
取出面团，放在抹上少许油的案板上，用手将其稍微按长后，再用擀面棍擀成10厘米宽，1厘米厚的长条面坯。
Place the dough on a greased work surface and roll out to a 10-cm wide and 1-cm thick strip.
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