1. Put all the ingredients except butter into the bread machine and start the kneading function.
2. Knead until the gluten spreads and the surface is smooth. Add the softened butter. Continue to knead.
3. Knead to a fully expanded state.
4. Cover the kneaded dough with plastic wrap for basic fermentation, and ferment to 2-2.5 times the original dough.
5. Take out the fermented dough and use a rolling pin to press and exhaust.
6. Divide the dough into 16 smaller portions. Knead round, cover with plastic wrap and proof for 15 minutes.
7. The proofed dough is rounded again and covered with plastic wrap for basic fermentation. (Can be put into the oven, put a cup of hot water in the oven to start the fermentation function)
8. When the dough rises to twice the size of the original dough. The fermentation is over.
9. Brush egg liquid on the surface, you can spread your favorite materials. I put black sesame, white sesame, coconut, and almonds. I didn't write in this recipe, it came with my own existing materials. No or nothing.
10. Put it in the preheated oven, and bake the middle layer at 180 degrees for 20 minutes. The baking temperature is for reference only. Depending on the temperature of your own oven, the surface is colored and covered with tin foil.
11. Toasted bread.
12. After being out of the oven, remove the mold, put it on the baking net and let it cool. When the bread is warm, put it in a fresh-keeping bag and seal it. It's still soft after two or three days at room temperature.
Tips:If you have any questions about making my recipe, you can add me to WeChat: tingting0451392 to communicate together~
The shopkeeper's broken thoughts: 1. Because the water absorption capacity of each brand of flour is different, do not pour milk in the dough part at once, leave about 10 grams of milk, and consider whether to continue adding it depending on the humidity of the dough~ 2. Make a meal bag, There is no need to deliberately pay attention to the so-called "glove film" when kneading the dough, as long as the dough is kneaded in place, and the dough is not easy to break, and knead to fully expand. 3. Fermentation must learn to look at the status, as long as it is 2.5 times as large as it is. The fermentation time is different if the weather is different, so the fermentation time cannot be generalized. 4. The exhaust of the fermented dough must be in place. Otherwise, the bread made will have holes, poor internal organization and other problems.
