1. Put all the ingredients except butter in the stainless steel bowl in the order of liquid first, powder second and yeast on the top layer
2. Knead the dough to the expansion stage after the oil method
3. Cover with plastic wrap and ferment to double size
4. The fermented dough is taken out and exhausted
5. Divide into equal parts, respectively roll the plastic wrap with a round lid and let stand for 10 minutes
6. Take one of them and dare to open
7. Roll up from one end
8. Put it in the mold for secondary fermentation
9. The surface of the fermented dough is brushed with a layer of water. Egg liquid is also possible. The egg liquid will be more beautiful. My family forgot to buy eggs today, so I didn’t brush it
10. Cut the flying cakes and place them on the fermented bread dough
11. Preheat the oven up and down at 200 degrees, and put it into the preheated oven. After baking the pie, change the level to 180 degrees up and down for about 15 minutes. If the color is too dark in the middle, remember to cover the tin foil and take it out. Brush with corn oil
12. Finished product
13. Finished product
Tips:I made several styles of bread from a piece of dough. My family has different tastes and it is difficult to serve.
