1. Mix the dough materials except butter to form a smooth dough, add butter and knead to the complete stage, the film can be pulled out, and the broken holes are smooth. Cover with plastic wrap and double the size at room temperature.
2. After the fermentation is complete, the exhaust is rounded.
3. Divide into eight equal parts and relax for 15 minutes.
4. Butter the 8-inch chiffon mold to prevent the bread from sticking to the mold during baking.
5. Take one part of the dough and roll it into an oval shape.
6. Spread a layer of melted butter.
7. Continue to roll the dough, stack 4 parts together, each part needs to be coated with melted butter.
8. Roll it a few times with a rolling pin, compact it, and roll up the long side to form a cylinder.
9. Divide into 6-7 equal parts. This is done in 12-14 equal parts.
10. Place it into the mold. Put it more neatly. It looks good when it comes out.
11. Second fermentation to double the size, using the oven fermentation function, 40 minutes.
12. Preheat the oven to 180 degrees, and fire up and down the lower layer for 20 minutes. Immediately after baking, spread melted butter on the surface of the bread while it is still hot, and then remove the mold to cool.
