1. Kneading: flour, sugar, salt, water, oil, no matter the order, pour all into the bread machine, turn on the kneading function, when kneading until there is no dry powder, slowly sprinkle in dry yeast powder. Knead for 30 minutes. If the bread machine has only 20 minutes of kneading function, knead again for 30 minutes.
2. Turn on the fermentation function and make it 3 times larger. 3 times the size: First, place the dough to occupy half of the full bread bucket, see the picture in the first step. After about an hour and a half of fermentation, it will be OK when you see the dough crawling over the whole bread bucket and the height becomes 1.5 times the original. Generally, it is enough to send it to 2.5 times.
3. The finished dough is shown in the picture.
4. Dough shaping: Knead the dough, if it is sticky, you can sprinkle some dry noodles. After kneading, divide it into four equal parts (use a knife to cut into four parts, don't break it with your hands, so as not to damage the drawing structure of the bread), roll each part according to the picture, and then roll it up again.
5. The rolled dough is placed at the bottom of the bread bucket, and it will be 2.5 times larger, about 1 hour and 20 minutes.
6. Spread a layer of egg yolk liquid on the spread bread, turn on the baking function directly, and bake for 35 minutes. (The baking function of the bread machine is generally 180~200℃, and the bread machine without temperature adjustment can be turned on directly. The bread machine is almost the same.)
7. Pour it out directly after roasting. If you like crispy, just eat it, and if you like soft, brush twice with cold white water on the side wall.
Tips:I have done it several times without fail. The rest is handed over to the bread machine. What needs to be done is the bread shaping. The bread drawing mainly depends on the gluten inside. Don't pull the gluten off when you pull the dough. Just pick it up and put it down. . Don't use too much force when rolling, it will damage the gluten tissue.
