1. 1. Put the high-gluten flour and salt into the bucket of the cook machine
2. 2. Knock the eggs in
3. 3. Put the yeast and sugar in the corners respectively, add water at the end, knead at level 1, change to level 3, and knead it into a smooth dough
4. 4. Add butter, knead at level 1 and knead at level 4 until the film comes out
5. 5. Take a small piece of dough and check the state of the film
6. 6. Put the kneaded dough into a container, cover it with plastic wrap, and place it in a warm place for fermentation, and ferment to 2 times its size. Use your fingers to poke a hole to prevent it from collapsing
7. 7. Exhaust the fermented dough, divide into 6 portions, and relax for about 15 minutes after being rounded
8. 8. Roll the dough into a beef tongue shape, roll it up from one side, and pinch it tightly
9. 9. Roll it out vertically, roll it up from one side, and squeeze it tightly.
10. 10. Put the dough into the toast box with the mouth down, cover it and leave it in a warm place to ferment
11. 11. Ferment until the mold is about 8 minutes full
12. Pre-heat the oven at 165℃, and heat the middle layer up and down for about 45 minutes.
Tips:1. Adjust the time and temperature appropriately according to your own oven temperament.
2. Because the water absorption of flour is different, it is best not to add clean water at one time, and adjust the floating up and down according to the state of the dough.
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