Mix all the ingredients (apart from butter) together and form a bread dough.
Add in the soften butter and keep kneading the dough until it gets smooth surface.
When the dough can stretch like shown in the picture, the dough is ready.
Cover the dough and do the first fermentation for 60 minutes.
Divide the dough into 21-22 small dough balls (25g/each) and do the second fermentation for 30 minutes. And then spray some water on the dough surface and cover them by cling film and then put them in to the freezer until you are ready to use them. (Please use the dough within 3 days in order to get the best result.)
Preheat the oven to 200℃. Take the dough balls out and arrange them into the Christmas tree shape. Bake for 10-15 minutes and enjoy. (You can also brush some melted butter to make the bread shined.)
