1. Put the liquid and yeast first, and then put all the ingredients except butter, throw it into the bread machine to start the kneading process until the end, add the butter and start the dough until the end.
2. The dough has been automatically fermented in the bread machine to 2.5 times its size.
3. Take out the fermented dough and flatten it to exhaust.
4. Divide into 3 equal parts, cover tightly and relax for ten minutes.
5. Take a piece of loose dough and open it into a long shape.
6. Roll up from one end with your hands and use the same method to complete the remaining two pieces of dough.
7. Put the shaped dough into a 450-gram toast mold.
8. Also shape it and put it in a toast mold. (Because I doubled all the ingredients, there are two toast molds) Put the dough into the oven and turn on the fermentation gear, put a plate of warm water underneath, and do the second fermentation for 45 minutes until the mold is 90% full.
9. Take out the fermented noodles and gently brush with a layer of egg liquid. Preheat the oven 180 degrees for ten minutes in advance.
10. Put the dough into the bottom layer of the preheated oven, and bake it at 180 degrees for 35 minutes. (During baking, if the bread is already colored, you can cover it with tin foil to prevent the bread from being too dark)
11. The finished product is out. Demould immediately, and store it in a sealed container when it is placed in the micro-diffuser. (I put a big pepper base on the top for decoration.)
12. The cut finished product. The tissue is soft and the color is bright.
Tips:Reminder: 1. The temperature depends on the personal oven.
2: The dough should be kneaded to the expansion stage, that is, the dough can be opened to form a transparent glove film.
3: This is a 450g toast mold.
