1. Place other ingredients except jam and butter in the bread bucket.
2. The bread machine kneads the dough and inspects the dough after a program is over, and the thick film can be pulled out.
3. Add the softened butter and continue to knead the dough.
4. After the program is over, check the dough and pull out the film.
5. Round the dough, put it in a basin, cover, and leave to ferment in a warm place.
6. This is the finished dough.
7. Press down, vent, and relax for a few minutes.
8. Roll it out, not too thin, the thickness is about 6/7 mm.
9. Cut into strips first, then cut into pieces.
10. Grease the mold and lay a layer of blocks.
11. Squeeze an appropriate amount of jam.
12. Spread another layer of dough, squeeze the jam, and repeat until the dough is completely spread.
13. Put it in a warm and humid place for the final fermentation. This is a good look, and the dough is swollen and light.
14. Brush the surface with egg wash, sprinkle with crispy pine nuts, put it in the lower and middle layer of the preheated 180 degree oven, and bake for about 25 minutes.
15. Take out the baked bread in time.
16. Unmold and let cool, tearing and eating, it is delicious
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