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1. The ingredients are ready and the butter softens.
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2. Put all ingredients except butter into the bread machine to knead the dough
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3. After kneading the dough (about 10 minutes), add softened butter and continue kneading.
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4. Knead to the complete stage, until the film comes out.
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5. Take out the dough, divide it into 3 portions, and let the plastic wrap with a round lid to relax for 10 minutes.
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6. Roll out the dough into an oval shape and turn it over.
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7. Roll up from top to bottom and relax for another 10 minutes.
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8. Roll the dough long, thin the bottom edge, and roll it up from top to bottom. Don't roll it too close, about 2.5-3 turns.
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9. Put it in a 450g toast box of Xuechu. Close up
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10. On the lower floor of the Baicui 5400 oven, start the fermentation mode at 38 degrees, and put it into the toast box for fermentation.
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11. Ferment to 7-8 minutes full, don't make it too high.
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12. The lower layer of the oven is 170 degrees for 40-45 minutes, and the tin foil should be covered in time after the color is halfway to avoid too dark color.
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13. The hot air is shaken out of the oven, and the mold is removed and allowed to cool.
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Tips:Don't make it too full, otherwise the expansion force will be great during baking, and if it is a small oven, it will hit the heating tube.
