1. Ingredients preparation: put the butter in the refrigerator to soften at room temperature
2. Pour the ingredients except butter into the bowl of the chef's machine for mixing
3. Combine the dough until it can pull up a thicker film, add softened butter, and knead until it can pull out a large piece of film
4. Round the kneaded dough into a round shape and carry out the first fermentation
5. The fermented dough will not rebound quickly when pressed down with your fingers
6. Mold brush butter anti-sticking
7. Divide the fermented dough equally, take 8g round and place it in the mold
8. Put it in the fermentation tank for the second fermentation
9. Preheat the oven to 180 degrees, fire up and down for 15 minutes in the middle layer, cover with tin foil, take out the baked bread and brush the milk immediately
Tips:1. If the household bakeware is non-stick, there is no need to apply butter
2. The formula is suitable for making 2 plates of 7-inch pie plate mold
