1. Put all the ingredients except butter in the bread machine and knead to a slight expansion stage
2. Add butter, knead the dough until it can pull out a large sheet of film, and leave it in a warm place to ferment to 3 times its size
3. Press and exhaust the fermented dough, divide it into three equal parts, cover with plastic wrap and relax for about 30 minutes
4. Take a loose dough and roll it into an oval long strip
5. Gently pull the dough from top to bottom and roll it into a cylinder, and gently press to close the mouth, relax for 15 minutes
6. Roll out the dough again and repeat step 5
7. Put the dough into a toast mold with the mouth facing down, make the dough one by one, and put it in a warm and moist place for the final fermentation
8. Finally fermented until the toast is 8 minutes full (about 4 hours), and the surface is brushed with a layer of whole egg liquid
9. Put it into the preheated oven, heat up to 200°C/lower to 200°C, bake for 35 minutes, take out the mold and release the mold.
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