1. All the materials are mixed in the basin and stirred evenly into a dough without dry powder
2. Put the dough into the bread machine, and the two kneading procedures will total 40 minutes. The dough is kneaded to the fully extended stage, and the glove film can be easily pulled out
3. Take out the bread bucket, cover with a damp cloth and ferment until the dough is twice as big
4. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air. Divide the dough into three parts, knead, round and relax for 10 minutes
5. Take a dough, press flat and roll it into an oval shape
6. As shown in the figure, fold up and down and relax for 10 minutes
7. Roll the dough into a long tongue shape, close up, and the width of the toast box, thin the bottom edge
8. As shown in the picture, roll it up from top to bottom, tighten it, pinch it tightly
9. Make three dough rolls, close down and arrange them in the toast box, cover with a damp cloth, and ferment for the second time
10. The toast is fermented until the toast box is ninety full
11. Brush the surface with a thin layer of whole egg liquid evenly
12. Cover the lid, preheat the oven at 180 degrees, place the toast box on the lower layer, and bake up and down for about 35 minutes
13. Take out the toast box, drop it up and down twice, take out the toast immediately, place it on the test net, let it cool thoroughly and then slice it
14. Finished product
Tips:1. The temperature and time of the oven are adjusted according to the situation of the oven
2. The water absorption rate of flour is different, increase or decrease the amount of liquid material appropriately
3. The power of the bread machine is different, and the kneading time will be different. Check the state of the dough at any time during the kneading process.
4. Let the toast cool thoroughly, then slice it, seal it and store it
5. In summer, the temperature is high, it is best to use iced liquid materials, open the lid of the bread machine to knead the dough
