1. All the ingredients except butter are mixed in a basin and stirred into a dough without dry powder.
2. Put the dough into the bread machine and start the first dough mixing program for 13 minutes.
3. At the end of the program, the dough is smooth, and a rough and thick film can be pulled out and butter is added.
4. Start the second kneading program. When the program ends, the dough is kneaded to the expansion stage, and small pieces of non-breakable film can be pulled out.
5. Put it in a bread bucket and ferment directly to double its size.
6. Take out the dough, sprinkle with dry powder to prevent stickiness, knead the dough, remove the air, and divide it into 6 small doughs of equal size, round and relax for 10 minutes.
7. Take a dough and roll it into a round cake shape. Fold the dough in half from top to middle.
8. Fold the noodles in half from bottom to middle.
9. Do everything and relax for 5 minutes.
10. Rub one end of the dough into a cone shape. Make all the dough rolls one by one.
11. Roll it thin with a rolling pin, and then roll it out to about 20 cm.
12. Roll up the rolled dough from the wide side, close the sharp corners at the bottom, and pinch it tightly.
13. Do everything, arrange it on a baking tray lined with greased paper, leave a distance, and ferment for the second time.
14. The surface of the fermented bread embryo is brushed with a layer of whole egg liquid. Preheat the oven at 200 degrees, place the baking tray in the middle of the oven, and bake at 180 degrees for 20 minutes.
15. The surface of the toasted bread is golden, let it cool and keep it sealed.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. In summer, the temperature is high. It is best to use iced liquid materials and open the lid of the bread machine to knead the dough.
3. The water absorption rate of flour is different, and the amount of liquid material should be adjusted appropriately.
4. The addition of low-gluten flour makes the taste of bread softer.
