1. Pour flour, sugar, salt, and yeast into the bread machine, add milk, start the dough function, and start kneading.
2. After the flour has formed a dough, tear off a piece of dough to see if it becomes gluten. Today, the dough is hard because there is little milk in it.
3. Put the butter cubes into the bread machine and continue to start the machine to knead the dough.
4. The flour is kneaded out of the fascia and fermented. When it is twice as large, take it out, expel the air, and divide into 4 portions.
5. Take a piece of dough, roll it into a dough sheet, and sprinkle with the five-core filling. Leave a section of the tail to avoid discharging.
6. Roll the dough from one side, be sure to roll it tightly, pinch the two ends tightly, and use a knife to draw thin strips of the dough at the last quarter. Reverse the thin strips and place them on the bread. The code is uniform.
7. The shaped bread continues to be fermented to twice its size in the baking tray, and the oven is preheated at 155 degrees for 30 minutes. If you don't want to paint too dark, you can cover the surface of the bread with tin foil.
8. The shaped bread continues to be fermented to twice its size in the baking tray, and the oven is preheated at 155 degrees for 30 minutes. If you don't want to paint too dark, you can cover the surface of the bread with tin foil. Let cool and put in a fresh-keeping bag after baking.
