1. Put all the ingredients together except butter
2. Put it in the bread machine and set "iMix" to knead until the dough becomes gluten
3. Add butter and continue to knead until the expansion stage, knead out a thin film
4. Put the kneaded dough in a bowl and cover with plastic wrap to ferment to 2 times its size
5. Take out the dough and vent it. Divide the dough into 5 equal parts. Take a proofed dough, roll it into an inverted triangle with a rolling pin, roll it tightly into a long strip, and put it in a toast mold (brush some butter on the wall of the mold)
6. Use the same method to roll the remaining dough one by one and put it into the mold
7. After it is done, put it in the oven for secondary fermentation, adjust the oven to the fermentation function, spray some water on the dough, and ferment until the mold is 8 minutes full.
8. Put the fermented toast into the preheated oven, heat up and down at 165 degrees, and bake for about 35 minutes
