1. Put the medium kind of dough material in the bucket of the bread machine.
2. Stir for 15 minutes, take out and knead.
3. Leave it in the refrigerator to ferment overnight. I usually leave it for about 17 hours.
4. On the next day, take out the middle-species dough, tear it into small pieces and put it in the bucket of the bread machine, put in all the other ingredients mentioned in the main ingredients, and stir for 20 minutes.
5. The dough can be pulled out of the film.
6. Divide the dough into sixteen equal parts.
7. Round into the baking tray.
8. Put it in the oven for secondary fermentation, and put water in the baking tray below. Even if the oven does not have the fermentation function, it does not matter. If it is too cold, just change the water in the baking tray.
9. The second fermentation is about twice the size.
10. Add a little bit of water to the whole egg liquid and stir evenly, and evenly brush the surface.
11. Sprinkle some oats on the surface.
12. Put it into the preheated oven, heat up and down at 150 degrees, in hot air mode for 20 minutes.
13. After roasting, take it out and let it cool.
Tips:1. The difference in water absorption of different brands of flour is still large. Reserve about 10g of milk as the main ingredient to see how the dough is added.
2. The temperature of my ACA electric oven is too high, and the temperature is slightly adjusted according to my own oven.
