1. Separate the salt and yeast, mix all the bread ingredients except butter to form a dough. Add melted butter and knead into a smooth dough. Cover with plastic wrap and ferment in a warm place to double its size. * The temperature is relatively low in winter, you can put a bowl of hot water in the microwave for 1-2 minutes, take out the hot water and put it into the dough to ferment with the remaining temperature.
2. When the fermentation reaches twice the size, dip your fingers in the flour and poke a hole. If it doesn't collapse or sink, it will be fermented.
3. Take out a roll and exhaust. Pioneer is divided into 2 equal parts, and each part is divided into 4 equal parts, rounded and put into the bread paper tray for two rounds. It can be fermented in an oven, or it can be warmed to ferment to 1.5 times its size.
4. Make the foaming slurry: mix all the ingredients, heat over water until the butter melts, and stir evenly.
5. When the fermentation is complete, start to preheat the oven 180°. Use a spoon to pour the foam on the dough.
6. Bake at 180° for 18 minutes, and the surface is almost dry and slightly yellowish. It tastes soft, fragrant, and crispy on the surface.
