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1. All ingredients except butter, knead until the dough is malleable, add butter.
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2. After kneading to the complete stage, slowly pull the film apart. This is the freshly stretched look, which can cover the whole hand like a glove.
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3. Continue to pull it to a transparent state, so that the dough can be used for toast.
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4. The kneaded dough undergoes basic fermentation. I perform basic fermentation in an air-conditioned room. The room temperature is 25-26 degrees, and it takes 90 minutes.
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5. The fermented dough is taken out and vented, shaped, and relaxed for 10 minutes.
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6. Roll out the dough, I'm lazy, there is no division, just like me!
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7. Then roll it up from top to bottom.
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8. Put it into the bread bucket for secondary fermentation.
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9. For the second fermentation, I put the dough in a room without air conditioning, the room temperature is about 32 degrees. It took about one to one and a half hours. I didn't time it this time, so I guessed it.
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10. When it is eighth full, it is ready to bake. Put it in the bread machine, select the baking function, select "light" for the burn color, and select 45 minutes for the time. Take it out and let cool immediately after baking.
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