1. Put the main dough ingredients, except butter and salt, into the bread machine and knead to the expansion stage.
2. Add butter and salt, and knead until it is complete.
3. Round the dough into a basin, cover with plastic wrap, and ferment at room temperature
4. Fermented to 2 times the size.
5. Vent the dough, round into the mold.
6. Perform two shots in a warm and humid place.
7. Cover with toast cover after serving until 8 minutes full
8. Put it in the preheated oven at 180 degrees for 40 minutes.
9. Pour out immediately after baking, let cool and slice. Put the chocolate in a piping bag and put it in hot water to soften it. Cut a small mouth into the piping bag and draw your favorite expression.
Tips:The toast has a strong explosive force and will lift up the top cover. The pursuit of flatness and good-looking can press high-temperature-resistant heavy objects on it.
