1. Add all the ingredients except butter in the main ingredients to the bread machine, and start the MIX program
2. After the first program is over, check the dough, you can pull out the thick film, add the softened butter, and continue to knead the dough
3. Check the dough after the program is over, you can pull out a thick and elastic film.
4. Take out the dough and knead it round, put it in a dry container, keep it fresh, and ferment at room temperature.
5. The dough is fermented to twice its size, and it can be slightly retracted after poking the hole. It takes about 40 minutes in summer
6. Take out the dough
7. Divide into 12 equal parts after simple exhaust
8. Rounding
9. Relax for 5 minutes
10. Take one out and roll it out
11. Stuffing
12. seal
13. Place in the mold grid
14. Put in order
15. Put it in the oven at 38° to ferment to almost 2 times the size, it takes about 25 minutes
16. After taking it out, sift the egg liquid on the surface and sprinkle with a layer of crumbs
17. Put it into the middle layer of the preheated oven, and bake for 25 minutes at 160 degrees (avoid excessive coloring on the surface, and can be covered with tin foil
18. Out of the oven, cooling down
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