1. Put the liquid first, then the flour, into the bread machine, and mix the dough for 20 minutes
2. After 20 minutes, add butter and continue mixing for about 20 minutes until the expansion stage
3. After the second kneading is over, cover with plastic wrap and ferment in a warm place
4. The fermented dough will not shrink when it is dipped in flour
5. Exhaust and round, divide into 6 doughs of the same size, relax for about 10 minutes
6. Flatten the loose dough and roll it into a round shape, then put it in a warm place and finally ferment
7. Finally, the surface of the fermented dough is brushed with egg liquid, embedded in diced butter, sprinkled with fine sugar, and put in the oven at 190 degrees, about 20 minutes
8. The fragrant bread is out of the oven, it's super delicious
Tips:1. The amount of liquid is automatically adjusted according to the water absorption of different flours, which is to ensure that the dough is rotated on the shaft of the bread machine, rather than being drained by the shaft.
2. Pay attention to the fermentation time, the weather becomes hot, don't over-exert
3. Cover the tin foil in time after baking and coloring to avoid excessive color
