1. Get the materials ready
2. Put all the ingredients into the bread machine bucket (except butter and salt)
3. After kneading into a dough, add butter,
4. Add salt
5. I usually knead the dough twice
6. Large transparent film can be pulled out
7. Perform basic fermentation
8. Dip your finger into the powder
9. Exhaust is divided into three equal parts
10. The spheronization and the cover stand still for about 7 or 8 minutes
11. Gently roll out into an oval shape
12. Butt on both sides
13. Roll up
14. Drain into the mold and wait for 2 shots
15. Press the dough with your fingers, and it will be fermented when it rebounds slowly
16. Preheat the oven to 200 degrees
17. Put the toast in the oven and bake at 160 degrees for 40 minutes
18. The height is pretty good after 7 minutes,
19. Add tinned paper after the surface is colored
20. Out of the oven
21. Let cool
22. slice
Tips:About 50 grams of eggs + 100 grams of yogurt + 30 grams of milk = 180 grams. The weather is different and the water absorption of flour is different. Do not add all the yeast to the milk. Do not put it with sugar
