1. All other materials except butter are put into the bucket of the bread machine. Soft to expansion stage.
2. After the foundation is expanded, add butter that melts at room temperature
3. Knead until you can pull out a thin glove film
4. Take out the stirring rod and round the dough for the first fermentation. Fermented to 2.5 times the size. About 50 minutes
5. Fermented dough
6. Pour out the air, divide into 3 portions, cover with plastic wrap and relax for 20 minutes
7. When it relaxes, roll the dough into a beef tongue shape.
8. Roll up from top to bottom
9. Roll out one by one, roll out the plastic wrap and relax for 15 minutes
10. Repeat step 7. Take a dough and roll it into a beef tongue shape
11. Repeat step 8 to roll it up from top to bottom
12. Put in the mold
13. Put it in the oven and put a bowl of warm water in the oven. Perform the second fermentation
14. When it is 9 minutes full, the oven can be preheated to 180 degrees.
15. Put the lid on and put in the preheated oven at 180 degrees for 35 minutes
16. Baked
17. Beautiful
18. Tear it apart to see if the organization is good
19. Drawing is also good
20. It's refreshing to eat while tearing, and the milk flavor is very strong. Unknowingly I ate a third of it.
