1. Prepare the ingredients.
2. For the ingredients except the coarse sugar, put the liquid into the bucket of the Bai Tsui bread machine first, and then put the dry powder.
3. Close the lid of the bread machine, activate the steamed bun button, and knead the dough for about 20 minutes.
4. Take out the spheronization and put it in a large bowl, cover with plastic wrap and place it in a warm place for fermentation.
5. Ferment to double size.
6. Divide into three doughs of 100 grams.
7. Roll out the tongue shape.
8. Fold the ends in half and pinch tightly.
9. Finally, pinch both ends into an olive shape.
10. Put it into a clean gold plate and cover it with plastic wrap to ferment.
11. About twice the size, cut three cuts with a dough cutter, spread a little milk, sprinkle with coarse sugar, and preheat the upper and lower tubes of the oven at 190 degrees.
12. Put it in the middle of the oven and bake at 190 degrees for 17 minutes.
13. Finished product.
14. Very soft.
