1. Mix all the materials in the mixed liquid, mix well without dry powder, put it in the refrigerator, refrigerate and ferment overnight;
2. Refrigerate and ferment until small bubbles appear;
3. Put all the materials and liquids in the main dough that the butter thinks into the bread bucket, start the kneading process, knead until smooth, add the butter and stir to the complete stage, carry out basic fermentation, and ferment the dough to 2 times the size;
4. Vent the dough, divide into 3 portions, cover with plastic wrap, and relax for 15 minutes;
5. Roll the dough into a long strip;
6. Fold up and down
7. Roll it out again;
8. Roll up from top to bottom;
9. Put it in the toast mould, pay attention to put it on both sides first, then put it in the middle;
10. Proceed to the final fermentation to 8 minutes full, close the lid, preheat the oven to 160 degrees, and bake for 45 minutes.
Tips:1. The liquid can be fermented at room temperature or refrigerated.
2. The temperature can be adjusted according to your own oven.
3. Do not add enough milk at one time, leave 10 grams, depending on the water absorption of your own flour, increase or decrease as appropriate.
4. If the dough is sticky during the shaping process, you can sprinkle some dry powder or oil on the chopping board.
5. Move the shaped dough into the toast box. Note that it must be placed on both sides first and then in the middle.
