1. Weigh all the ingredients for later use, put all the ingredients except butter and jam into the bread machine and knead into a smooth dough, add butter and continue to knead to the complete stage
2. You can pull out a large piece of film by hand
3. Kneaded dough is fermented at room temperature
4. About 2 hours, use your fingers to dip your fingers in flour to poke holes without shrinking, that is the fermentation is complete
5. The fermented dough is exhausted
6. Divide 7 equal parts, knead and relax for 10 minutes
7. Loose the dough, thin it, put in the jam, pinch it tightly, and make it slightly round
8. Put it into the mold for the second fermentation
9. Preheat the oven at 165 degrees, and then ferment until the mold is ninety minutes full
10. Put it in the oven, 165 degrees for 30 minutes
11. It can be demoulded once out of the oven, sealed and stored
12. Finished product
13. Finished product
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