1. The middle seed materials (water, flour and yeast powder) are put into the bread machine to start a kneading program.
2. Take out the well-mixed middle-species dough, cover it with plastic wrap, and leave it in a warm place to ferment to 3 times its size.
3. The weather is too hot, fermentation is complete in about 3 hours.
4. Tear the middle seed into small pieces, put the other main dough materials into the bread together with the butter, and start a kneading program.
5. After the kneading program is completed, add 25 grams of butter, start the kneading program again, knead the dough to the expansion stage, and then let it stand for fermentation.
6. Poke a hole in the middle of the fermented main dough. The dough does not shrink, indicating that it is fermented. After taking it out, press it with your hand to expel large bubbles.
7. Divide the dough into 9 equal parts.
8. Take a dough and roll it into an oval shape with a rolling pin.
9. Turn it over, fold the two sides of the dough in half and pinch it tightly.
10. Knead the long, drop-shaped dough and let it rest for 5 minutes.
11. Take a dough after 5 minutes, roll the dough long with a rice-rolling pin, and roll it down with a rolling pin while the end is treated and stretched, and then roll it up from top to bottom.
12. In the same step, nine doughs were prepared and put into the baking pan for the second fermentation.
13. After the second round, the dough has obviously doubled, preheat the oven for 5 minutes, brush the surface with egg wash, and it will be out of the oven at 170 degrees for 20-25 minutes.
14. Finished picture.
15. Finished picture.
16. Finished picture.
Tips:Roll the dough as long as possible, not wide, so that the small rolls are three-dimensional. The amount of liquid is increased or decreased as appropriate for different flours.
