1. Put all the ingredients into the bread machine and knead smoothly
2. Add butter
3. Knead to the expansion stage
4. Take the dough out of the plastic wrap with a round lid for the first fermentation. The fermented dough is twice as large. Dip the dry powder with your fingers and poke the hole, slightly retracting into a belly button shape.
5. Take out the exhaust, divide into 24 equal parts, cover with plastic wrap, and let stand for 10 minutes
6. Put two pieces of dough into the mold as a set
7. Put it in the oven to start the fermentation function for secondary fermentation Put a bowl of hot water to maintain humidity
8. Sift high-gluten flour on the surface of the fermented bread
9. Bake at 165 degrees in the oven for 15-20 minutes
Tips:Temperature is for reference only
