1. After mixing and dissolving the yeast in part A with water, mix all the ingredients in part A into a dough and let it stand for 2 hours (or it can be wrapped in plastic wrap and kept in the refrigerator overnight);
2. Put dough A and all the materials of part B into the bread bucket;
3. Use the bread maker's kneading function to mix into a uniform and smooth dough;
4. Ferment with a bowl upside down to about 2 times the size;
5. Divide the dough into three equal parts, knead into a column, and relax for 5-10 minutes;
6. Roll the dough into strips and place them on a high-temperature cloth (note: each bread has gaps to prevent the breads from sticking together);
7. When the dough is about 1.5 times the size, take out the dough, sprinkle flour on the surface of the dough, use a sharp knife to cut the surface of the dough; preheat the oven to 220 degrees;
8. After the oven is preheated, put the dough in the oven and bake until the bread is cooked through (reference time 18 minutes);
9. After the bread is cooked through, take the bread out.
Tips:1. Because the amount of dough A is too small, so the weight is a little, actually use your fingers to pinch a little bit;
2. This time I accidentally kneaded the dough a bit longer and almost couldn't put it in the oven~
