1. Put the above-mentioned ingredients into the cook machine in turn, except for the butter, and mix the ingredients evenly at the first gear. Turn the cook machine to gears 3-4. A rougher film can be pulled out from the dough in about 10 minutes. Then add butter and knead to completion.
2. Knead to the complete stage, about 15 to 20 minutes. After kneading, the dough is fermented at room temperature to twice the size of the raw materials. Dip a little flour with your index finger and poke a hole in the dough. The dough will not shrink and deform, indicating that the fermentation is complete, about 50 minutes.
3. Take the fermented dough out of the air, pat the dough flat with your hands to expel the gas, divide it into three equal parts, roll into a circle, and let it rise for 15 minutes
4. Use a rolling pin to roll the proofed dough into a beef tongue shape
5. Then roll up the dough from the bottom to the top (I rinsed some strawberry jam in the noodles, you can leave it out if you don’t have it, or you can add your favorite ingredients)
6. Put the rolled dough into the toast box one by one
7. Put a bowl of hot water in the oven, put the dough in for secondary fermentation, and leave it to 8-9 minutes full.
8. Preheat the oven up and down to 180 degrees, 35 minutes.
9. After baking, it will be demoulded and cooled. When cooled to a little residual temperature, put it into a fresh-keeping bag. Prevent the bread from drying out
Tips:1. The water absorption capacity of each brand of flour is different. The amount of water can be increased or decreased as appropriate, and water can be added slowly when kneading the dough.
2. Each oven has different sizes, and the temperature should be controlled according to the temperament of the oven.
3. If you like baking, hurry up and do it.
