1. All ingredients except butter and yeast are put into the bread bucket. After starting the kneading program for 10 minutes, add butter and yeast using the post-oil method, and then start a kneading program to make the dough enter the expansion stage.
2. Cover the bread bucket with plastic wrap and prepare for the first fermentation. I like refrigerated fermentation (the bread made is very soft and silky).
3. The dough looks like it has been frozen in the refrigerator freezer for 24 hours.
4. After removing the dough with a scraper, the dough showed a good network cellulite.
5. The dough is divided into eight doughs after being patted and exhausted.
6. Cover with tea napkin and let stand for 20 minutes.
7. Roll into 4 strips of the same length.
8. Pinch the 4 long strip heads tightly, 2 press 3.
9. 4Press 2.
10. 1 Press 3, and then repeat the cycle.
11. To braid the braid, pinch both ends after changing (the formula 2 presses 3, 4 presses 2, 1 presses 3).
12. After compiling the two groups, combine them.
13. After the second fermentation, preheat the oven at 180°C, bake on the top and bottom for 20 minutes, and take it out of the oven.
14. Finished picture.
