1. Prepare all the materials
2. Put all the ingredients except the butter in the mixing tank and stir with chopsticks
3. Turn on the first gear of the cook machine, run for about 2 minutes, and the dough will form a ball
4. Play for 5 minutes in the second gear, the dough has been able to pull out a thicker film
5. Put in the softened butter, the butter must be softened
6. Run in gear 2 for 15 minutes, the dough has been pulled out of the beautiful glove film
7. Take out the dough, round it up, continue to put it in the mixing tank, make a shot (so that it doesn’t take up 2 basins), cover the pot with a lid or plastic wrap to keep it moisturized
8. Fermented dough should be fermented at room temperature 23 degrees for 2 hours; the specific fermentation time must be determined according to the indoor temperature;
9. Take out the dough, press to exhaust, divide into 3 equal parts, round, cover with plastic wrap and proof for 20 minutes
10. Take a proofed dough, flatten it, turn it over, and roll it up and down.
11. Roll up from top to bottom, make 3 doughs in sequence, cover with plastic wrap and continue proofing for 20 minutes
12. Take a proofed dough, turn it over and roll it up and down
13. Roll up from top to bottom, don't roll too tight
14. Make all the dough one by one, put it into a toast box (450g toast mold) for two rounds
15. Put the dough in the oven and ferment for two times, about an hour two times the dough in place, brush the surface with milk
16. Put the mold in the oven with the upper and lower fire at 170 degrees, bake for 42 minutes, and put it in the lowermost layer of the oven;
17. After the surface of the dough is colored, cover it with tin foil
18. Take it out at that time, pour out the bread, and let it cool completely
Tips:I personally feel that if the cook machine makes the dough, as long as the film can be produced, it will take too long. The temperature of the oven must be set according to the temperament of the oven.
