1. Put the liquid first and then the powder in the order, and pour the milk-eggs-sugar-salt-high-gluten flour-yeast into the cook machine in order.
2. Start the cook machine at level 1, and it will automatically turn to level 2 after 1 minute of mixing, which is about 13 minutes of mixing.
3. After 13 minutes, the surface of the dough becomes smooth and the bowl becomes clean and flourless. Put in the softened butter.
4. Continue to start the first gear, after 1 minute of stirring, it will automatically switch to the 2nd gear, and then stir for 8 minutes. After 8 minutes, the surface of the dough becomes very smooth.
5. Pull up the dough gently to pull up a large piece of film, the dough will be successfully mixed and it can enter the fermentation stage.
6. Take out the dough and roll it into a spherical shape, put it in a basin, cover with plastic wrap, and place it at room temperature for the first fermentation.
7. Ferment to twice its original size (about 1 hour).
8. Dip dry flour with your fingers and insert it into the dough. The dough will rise without shrinking.
9. Take out the dough, press the air with your hands, and roll out the bubbles with a rolling pin.
10. Divide into 4 equal parts and spheronize, cover with plastic wrap, and let it rest for 20 minutes.
11. Take a portion and roll it into an oval dough with a rolling pin, and roll it up from top to bottom with the mouth facing down.
12. After everything is done in sequence, put it in the oven to ferment at 38 degrees for about 45 minutes until the dough becomes twice the size.
13. After the fermentation is complete, put it into the middle layer of the preheated oven with the upper and lower fire at 180 degrees for 20-25 minutes. Observe that the oven is almost satisfactorily colored in the middle, and immediately cover with tin foil to prevent over-coloring.
14. Finished product
15. Finished product
16. Finished product
17. Finished product
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