1. Prepare the ingredients, put all the ingredients except the butter into the bucket of the bread machine and knead until the expansion stage
2. Add the softened butter and knead to the fully expanded stage, ferment at room temperature to 2.5 times the size
3. After the fermented dough is taken out and vented, it is divided into 3 equal parts and rounded, covered with plastic wrap and relaxes for 20 minutes
4. The loosened dough is rolled into a beef tongue shape by pressing the exhaust gas, and then rolled up from top to bottom and then rolled up.
5. Put it in the toast box and ferment in a warm place until it is 8.9 minutes full
6. (I forgot to take a photo this time. This is the original picture without a cover. This toast needs to be covered.) After preheating the oven at 170° for 5 minutes, put the toast in and bake for 38 minutes.
