1. Mix 30 grams of instant oatmeal with 120 grams of boiling water, stir well and let cool to form a viscous oatmeal.
2. All bread ingredients except butter are mixed in the basin.
3. Stir it into a dough without dry powder, put it in the bread machine, and start a kneading program for 20 minutes
4. At the end of the program, the dough is kneaded to the expansion stage, small pieces, thicker, fragile films can be pulled out, and softened butter can be added.
5. Start the second mixing procedure for 20 minutes. At the end of the program, the dough is kneaded to the fully expanded stage, and a large, non-breakable film can be pulled out.
6. Take out the dough and let it rise to twice as large in a basin.
7. Take out the dough, sprinkle dry powder to prevent sticking, knead the dough to remove air.
8. Divide the dough evenly into three small doughs, knead and round and relax for 10 minutes.
9. Take a dough and roll it into an oval shape, fold the upper and lower thirds in half toward the middle, do all the dough, and relax for 10 minutes.
10. Roll out along the long side to grow into a tongue-like shape, and thin the bottom side.
11. Tightly roll up from top to bottom into a cylindrical noodle roll, pinch tightly to close the mouth.
12. Make three of them and place them in a toast box for the second fermentation.
13. After the fermentation is completed, the toast box is 8-9 minutes full, sprayed with clean water on the surface, and brushed with a layer of whole egg liquid.
14. Close the lid, put it into the lower layer of the preheated oven, up and down 180 degrees, and bake for about 35 minutes.
15. Take out the baked toast immediately, drop it up and down twice to prevent the toast from shrinking, take out the toast, let it cool thoroughly, and then slice it.
16. Finished picture.
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. Adjust the amount of water added according to the water absorption of the flour.
