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1. Put all the medium seeds in the container
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2. Just knead into dough
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3. Cover with plastic wrap and carry out the first fermentation about 2-2.5 times the size
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4. Tear the fermented medium dough into small pieces and mix with all the main dough materials
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5. Stir it with a bread machine to a slightly smooth shape, add 6 grams of butter
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6. Stir to pull out a large transparent film (glove film), continue fermentation for about 10 minutes
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7. Divide into 12 equal parts, round and relax for 15 minutes
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8. Take a piece of dough and press it with your hand, take a rolling pin and roll it into an oval shape
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9. For the first roll, roll the dough into an oval shape from the top and bottom respectively from the center point of the dough, turn it over, roll it up from top to bottom, do not exceed 3 turns, relax for 10 minutes
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10. Roll it into a rectangular shape for the second time, and roll it over from top to bottom, no more than 3 turns
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11. Put in toast molds evenly, put 6 in each small toast mold, cover with plastic wrap for final fermentation
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12. Ferment until the mold is 8 minutes full, evenly brush the egg mixture, put it in the preheated oven, fire up and down 180 degrees, the middle and lower layer, bake for about 35 minutes, and release the mold immediately.
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Tips:Bake for about 10 minutes, pay attention to the bread, and cover with tin foil in time after coloring
