1. Make soup seeds. Mix 25 grams of gluten flour with 100 grams of water until there is no dry powder
2. Put it in a microwave oven on high heat for 30 seconds, take it out and stir, and bite it for another 30 seconds until it becomes a paste as shown. Let cool for later
3. All the ingredients except butter are mixed in a basin, add 80 grams of soup and stir evenly
4. Put the ingredients into the bread machine, start the dough mixing program, set the time for 20 minutes
5. At the end of the program, the dough is smooth, and small pieces of easy-to-break film can be pulled out
6. Add softened butter and start the second dough mixing program for 20 minutes
7. At the end of the program, the dough is kneaded to the fully expanded stage, and a large, smooth, non-breakable film can be pulled out. Fermented directly in the bread bucket
8. Fermentation is complete and the dough is twice as big
9. Take out the dough, sprinkle with dry powder to prevent sticking, knead the dough to remove air
10. Divide the noodles into 8 equal parts, knead, round and relax for 10 minutes
11. Take a dough, press flat and roll it into an oval shape
12. As shown in the figure, fold up and down to the middle respectively. Relax for 10 minutes
13. Roll the dough up, roll it out, and thin the bottom edge
14. As shown in the picture, roll it up from top to bottom and pinch it tightly
15. Do everything, put it on the baking tray, open the distance, and ferment for the second time
16. After the fermentation is completed, the surface of the raw bread embryo is evenly brushed with a layer of whole egg liquid. Preheat the oven at 180 degrees, place the middle layer on the baking tray, and bake up and down for about 25 minutes
17. The surface of the toasted bread is golden, let it cool and keep it sealed
Tips:1. The temperature and time of the oven are adjusted according to the situation of the oven
2. The water absorption rate of flour is different, increase or decrease the amount of water appropriately
3. The power of the bread machine is different, and the kneading time is also different. Pay attention to the state of the dough in the middle.
