1. Put the ingredients except the butter into the bread bucket and knead for ten minutes.
2. After ten minutes, add butter and continue kneading for half an hour.
3. To be able to pull out the film and finish kneading the dough, it is a necessary condition for the bread soft glove film.
4. The dough is rounded and fermented. For this fermentation, you can use a bread machine to ferment. If the room temperature is low, you can ferment the dough in warm water. Use your own brains and flexibility. We need our wisdom everywhere in life.
5. The dough has grown to 2.5 times its size. Dip your fingers in the flour and do not shrink back.
6. The dough is moved to the chopping board to exhaust.
7. Divide it into equal parts and let it stand for 10 minutes.
8. Press the flattening agent again to round and close the dough, put it in the baking tray for fermentation, avoiding the dry skin of the dough to cover it with plastic wrap.
9. Fermented to twice the size, brush the surface with a layer of milk (egg liquid can also be) sprinkled with some coarse sugar (available in supermarkets, and can also be used for cooking)
10. Preheat the oven in advance, set the upper and lower heat to 170 degrees, and bake the middle and lower layers for about 25 minutes. Control the temperature and time by yourself. The temperature of my oven was high and I covered it with tin foil midway.
11. Brush with melted butter while it's hot out of the oven, it's too fragrant.
12. Milky fragrance and extremely soft.
