1. Prepared ingredients.
2. Add the ingredients of the soup to a low heat and cook until thick (the lines on the surface do not disappear), and refrigerate for more than 12 hours.
3. Add water, high-gluten powder, milk powder, sugar, salt, yeast to the soup, and knead for 30 minutes in a bread machine.
4. Add butter and continue kneading for 30 minutes.
5. At this time, the dough can be pulled out of a beautiful film, and then the dough is allowed to stand and ferment.
6. Exhaust the air after the dough has been made, divide it into equal doses and wake up for 5 minutes.
7. Roll into thin slices and wrap in sausage.
8. Roll it up and ferment it into a baking tray to double its size again.
9. Preheat the oven at 180 degrees, and bake the middle layer for 20 minutes.
10. Let it cool before applying salad dressing on the surface and sprinkle with katsuobushi.
11. The sweet and soft bread is ready.
Tips:1. Baking is to observe carefully and adjust according to the temper of your own oven.
2. The weather is hot. The bread with meat should not be kept at room temperature for too long. The bread put in the refrigerator should not be coated with salad dressing. Bake at low temperature for two minutes before eating, and then do the next step, as soft as it is.
