1. Weigh all the ingredients except butter and put them into the bread bucket, with the principle of liquid first, powder type, and yeast on top
2. Knead until you can pull out a small piece of film, and knead the dough in the bread machine for about 20 minutes
3. Add the softened butter and continue to knead to the expansion stage, and knead the bread machine for another 20 minutes
4. The state is as shown
5. Roll into a warm place and ferment for 1 hour
6. Fermented in 1 hour to about twice as big
7. Divide the dough into small doughs of 42 g each, round them separately, and relax for 15 minutes
8. Roll out the loose dough into a rectangle
9. Fold the left and right sides inward by one third
10. Then fold it in half and let it rest for about 20 minutes
11. Make all the dough one by one
12. Then take a portion of the dough and knead the lower half of it into a drop shape by hand, then squeeze it and roll it long, roll it from the wide end to the Xichang end, and process all the dough in the same way.
13. Re-enter the warm place for a second fermentation for about an hour to 2 times the size, brush the egg liquid on the surface, and preheat the oven to 180 degrees for 20 minutes.
Tips:1. The temperature of basic fermentation is about 28-30 degrees, and the environment with humidity of 80% will be enough for one hour.
2; The temperature of the secondary fermentation is about 38 degrees -40 degrees, and the environment with humidity of 80% can obviously see that the dough becomes twice as big in about an hour.
3; Finally, the baking can be flexibly controlled according to the self-adding oven. If you don't like the dark color, you can cover it with tin foil earlier.
4; Plastic surgery needs more practice, practice makes perfect
