1. In addition to the butter, mix all the ingredients, hand-made dough into the bread machine, then add the softened butter, start the bread machine kneading program, set 25 to 30 minutes (for hand-kneading, just mix into a smooth dough You can put it in the bread machine)
2. After kneading in 25 minutes, the dough can be pulled out with a slightly thicker film. No glove film is needed. Put it into a container and cover with cling film for basic fermentation at room temperature.
3. Fermentation is twice as large, and the fingers are not retracted when inserted, indicating that the fermentation is successful
4. Put the dough on the kneading pad and knead gently to exhaust, divide into 3 equal parts, cover with plastic wrap and let stand for 10 minutes
5. Roll out one of the dough into a strip, roll it up from right to left
6. Roll it up and put it in a mold, cover it with plastic wrap, and ferment it twice (it’s hot, I’m fermenting at room temperature)
7. After sending to 8 or 9 minutes full, brush the egg liquid on the surface of the dough (the purpose is to make the color of the bread look good)
8. Put it into the lower layer of the preheated oven and heat up and down at 160 degrees for 40 minutes.
9. Pull open the bread and the drawing is obvious
10. The internal tissues are delicate and soft, and you can eat it by hand.
Tips:It is recommended to make the dough by hand, and then put it into the bread machine to make the dough, so that the humidity of the dough is more accurate. The dough is soft and not sticking to your hands. The oven temperature and time should be set according to your oven temperament.
