1. Put the starter ingredients into the bread machine in the order of water, yeast, powder, and sugar. Knead the dough in the bread machine for 5 minutes to form a dough. Take out the starter and put it in a pot to ferment to 4-5 times its size in a warm place. Open the lid. After the starter is retracted, the fermentation is complete
2. Pour the main dough material into the bread machine except the butter, and then tear the starter into small pieces and put it into it. Add the butter after the bread machine and dough program for 10 minutes, and then the dough program for 20 minutes, then knead out and tear it out. Large pieces of tough film dough
3. After kneading the dough, put it into a basin and ferment it twice to double its size.
4. After the dough is fermented, weigh 160g dough, divide it into 23g dough after venting, and discharge into the hollow chiffon mold after being rounded
5. In the COUSS E3 oven, put the chiffon mold into the second to last floor of the oven, and then put a cup of 70 degrees hot water, turn on the bread function button of the oven, and automatically start the toast program when the final fermentation time is 60 minutes, 170 degrees, 30 minutes
6. Brush a layer of butter on the surface of the bread immediately after it is out of the oven, and it will be demoulded after a little cooling
