1. All ingredients except butter are put into the bread bucket.
2. After kneading into a dough, add butter.
3. Rub out the glove film.
4. After fermentation, it is divided into small doses.
5. Roll out, roll up and repeat twice, then roll out again.
6. Roll up.
7. Put it in a toast box for secondary fermentation.
8. Brush with egg liquid when the fermentation is twice as old.
9. The mold can be taken out in 40 minutes at 175 degrees.
10. Let cool and slice.
Tips:1. Make the dough at night, refrigerate and ferment, which can effectively delay the aging of the bread.
2. Subject to the temperature of your own oven.
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