1. After the oil method, put the liquid first, and then put all the ingredients except the butter into the bread machine to start the kneading program to the end.
2. Add butter that has softened at room temperature, and then start the kneading program to the end. (Republic twice)
3. The dough base is fermented to 2.5 times larger.
4. Take out the fermented dough and knead it for air.
5. Divide the dough into thirds and knead into rounds. Cover tightly and let the dough rise for 10 minutes.
6. After 10 minutes, roll each of the three doughs into a beef tongue shape.
7. Fold the two sides in the middle.
8. Roll up towards one end.
9. Put it in a 450g toast mold and put it into the oven to start the fermentation function. Put a plate of warm water at the bottom to ferment the dough for the second time until the mold is 9 minutes full.
10. Take out the second raw noodles and gently brush with a layer of egg wash. Preheat the oven 180 degrees.
11. Put it into the middle and lower layer of the oven, and bake it at 180 degrees for 40 minutes.
12. The finished product will be demoulded immediately after being released from the oven.
Tips:The dough must be kneaded to the expansion stage, that is, the transparent glove film can be pulled out.
A little bit of eggs can be set aside, enough to brush the bread dough to show that it is enough.
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