1. Mix 15 grams of high-gluten flour and 75 grams of water for soup ingredients and mix well;
2. Turn on a medium-to-small heat, and keep stirring while heating. When stirring, there will be lines leaving the fire, and cool to room temperature;
3. Pour all the dough materials except butter into the bread bucket and set the dough mixing program;
4. After 30 minutes, add butter;
5. The bread maker resets the kneading program. After the end, place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough is complete. Good fermentation
6. Take out the dough and vent, divide it into 3 evenly, cover with plastic wrap, and relax for 20 minutes;
7. Roll the dough into a tongue shape;
8. Roll up the dough;
9. Roll it out again;
10. Roll up from top to bottom;
11. Put the shaped dough into the mold;
12. Carry out the final fermentation to 8 or 9 minutes full, brush with egg liquid;
13. Preheat the oven to 180 degrees, put it in the mold, bake for 40 minutes, cover with tin foil after the color is halfway;
14. After being baked, let it cool in the air, and keep it tightly sealed in your hands. Eat as soon as possible.
Tips:1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. The soup must be cooled for use, or it can be used after refrigerating overnight.
3. Adjust the baking time and temperature according to your own oven.
