1. Put milk, eggs, salt, sugar, flour, yeast, and olive oil into the bread machine in sequence. Yeast is covered in flour.
2. Bread machine selection and dough program
3. After the dough is fermented, take it out and prepare a rolling stick, spatula, cutting knife, silicone brush, rosette sauce
4. Use a rolling pin to vent air and cut the dough into 4 pieces with a cutter and roll them into strips.
5. Sprinkle with rosette
6. Roll it up for secondary fermentation. Therefore, it is summer, so it is directly fermented at room temperature for the second time. If it is winter, cover it with plastic wrap and put it in a covered pot or microwave or oven for fermentation.
7. Prepare the egg yolk. You don’t have to be tired of how to get it.
8. Put the second fermented dough into the bread machine. Only the large dough put here is shot. When doing it, put one on the left and one on the left. Then brush with egg yolk liquid. Bake out for 40 minutes.
9. This is the finished product placed left and right.
Tips:The baking time is flexibly controlled according to the dry humidity of the dough and the condition of the bread machine. Do not bake for too long, otherwise the dough will be burnt and affect the taste. After baking, put it out of the oven in time, put it in a fresh-keeping bag, seal it, and place it at room temperature until the bread is completely cooled. The skin of the bread will be more moist and not hard. After cooling, replace the fresh-keeping bag with moisture inside.
