1. Prepare the ingredients.
2. Mix all ingredients except butter. The bread machine kneads the dough evenly to spread.
3. Add butter that has softened at room temperature. Continue to make dough.
4. The reconciled dough can be pulled out of the film.
5. Round the dough into the fresh-keeping box, close the lid and wake up for 20-30 minutes.
6. Fold the dough: Roll the dough into a flat rectangle. Stretch the left side and fold it into the middle of the dough (first time in 30 minutes; second time in 60 minutes; second time in 90 minutes. Fold up, down, left, and right.)
7. Stretch the right side and then fold it again, and fold it in the same way on the top. After folding, cover with plastic wrap and wake up for 30 minutes. Fold 3 times (interval 30 minutes each time)
8. Fold it and put it in the fermentation bar, and keep it in the refrigerator for 8-12 hours.
9. The next day, the dough was taken out from the refrigerator, and it was twice as big as it was fermented. Fatty drops. Before the second fermentation, it needs to be warmed up for an hour.
10. After warming up, pour the dough into the baking pan.
11. The fermentation is good, and the oven is preheated to 290c°. After opening the oven and spraying water, close the door for 3 minutes and then continue to spray water, spray water 3 times, the temperature drops by about 245c°, put a bakeware filled with boiling water on the bottom of the oven, remember that the oven temperature is very high, do not burn your hands, and move fast! Put the dough into the dough and turn the temperature to 200c°
12. If the coloring is too fast at 200c° for about 20 minutes, it can be covered with tin foil.
13. Haha, it's really like drops. The outer skin is crispy and the inner side is soft. Pure wheat fragrance. Both nutritious and delicious.
Tips:The dark beer I used is left for many days. If it is newly opened, it needs to be boiled before use. I didn't cook it when I used it.
