1. Put the dough materials except butter into the bread machine, knead for 10 minutes before adding the butter, and continue kneading for 20 minutes! Until the dough is smooth!
2. The kneaded dough has a stretch type, and the hand mask can be stretched out by stretching it with your hands!
3. Then knead it smoothly and put it in the bread machine for the first fermentation!
4. When the dough is fermenting, we can make the butter meringue. After the butter has softened at room temperature, add sugar and stir evenly, then add low-gluten flour to continue stirring!
5. Until the butter and low-gluten flour are very finely blended, it is fine! Put it in a piping bag for later use! Just make a small cut with scissors!
6. The finished dough is twice as big as the original dough. It means that the dough is well fermented if it is pressed down by hand without retraction!
7. Exhaust the dough and knead it smoothly, wrap it in plastic wrap and continue to proof it for 15 minutes!
8. Weigh the dough and divide it into 6 equal parts
9. Roll out the dough, add some fillings you like, or omit it!
10. Roll the dough into a cylindrical shape! It's best to have the same width as your own mold!
11. Put the dough in the mold and leave it at 30 degrees for 40 minutes! If you use an oven, you can add a bowl of water to the oven to maintain humidity!
12. Status after the second serve
13. Squeeze butter meringue on the surface of the dough!
14. Try to squeeze more evenly! Preheat the oven at 200 degrees and heat it up and down for 15 minutes!
15. Look at the internal organization of the baked bread, it's really brushed!
16. Take a picture! Haha~ You can pack it after it's cool!
Tips:Because everyone uses different brands of flour when making bread, the amount of water absorption is different. When kneading the dough, see the humidity state of the dough plus or minus the amount of milk!
If you knead the dough by hand, you also need to knead it to the expansion stage, which is what everyone calls a hand mask!
The temperature of the oven must be determined according to the temperature of your own oven. To make each cake or bread, you must master the temperature of your own oven to operate!
The fillings in the bread can be put or left on is voluntary, according to your own taste! No small mold can be made with paper tray!
