1. Mix the ingredients except the butter filling and put them in the bread machine
2. Knead the dough until the dough is smooth, then add butter softened at room temperature, and continue to knead to the expansion stage.
3. Take a clean basin, brush it with a small amount of salad oil, round the kneaded dough, put it in a plastic wrap, and carry out the first fermentation
4. (The temperature required for the first fermentation is about 28 degrees to 30 degrees. In the current weather, it can be fermented at room temperature.), the dough is fermented to twice the size (finger sticks with flour, press a small hole to not immediately shrink, Do not collapse)
5. Press exhaust
6. Weigh and divide into two equal parts
7. Press lightly to make the exhaust air round, cover with plastic wrap, and relax for 10 minutes
8. Roll the proofed dough up and down from the middle with a rolling pin, and roll it up,
9. Cover with plastic wrap and let relax for 10 minutes
10. The proofed dough should be flattened by gently tapping with a hand, and then rolled up and down from the middle with a rolling pin, and rolled into a long oval.
11. Turn it over and put on the stuffing,
12. Roll up the dough from top to bottom
13. Wrap the filling and pinch tightly at the cuff
14. Put it on a non-stick baking tray
15. Second shot (about 38 degrees, humidity 75%), almost 1.5 times the size. Preheat the oven to 190 degrees
16. Sift the dough with high-gluten flour
17. Use a bread knife to cut out what you like
18. Put it in the preheated oven and fire up and down at 180 degrees for 20 minutes
19. Bake out, grill the net to cool
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