# Fourth Baking Contest and is Love to Eat Festival# Butter Bread Ball
1.
Put all the materials except butter into the mixing tank and mix at slow to medium speed for 15 minutes;
2.
After adding the butter, continue to stir for 10 minutes. The dough is relatively wet. After taking out the dough, it was beaten more than ten times, and the film can be pulled out;
3.
Round the dough into the basin, and perform a haircut at room temperature. Pay attention to moisturizing the plastic wrap of the basin cover;
4.
The first shot took about 2 hours and fermented to twice the size;
5.
Take out the dough and press to exhaust, divide it into 9 equal parts, round it, cover with plastic wrap and proof it for 15 minutes;
6.
After proofing the dough, press again to vent, round it, and place it on the mold, leaving a space between the dough;
7.
Continue to cover the dough with plastic wrap for two times, and ferment for about one and a half hours at room temperature. Brush the surface of the dough with egg liquid;
8.
Put the mold in the middle of the oven with the upper tube 190 degrees and the lower tube 170 degrees preheated in place, then the temperature is lowered to 180 degrees for the upper tube and 160 degrees for the lower tube, and bake for 20 minutes;
9.
When the dough is baked until the surface is golden, take it out and let it cool to hand temperature, and put it in a fresh-keeping bag for storage.
