Sugar Bread
1.
Pour all materials except butter into the bread bucket, set up the dough mixing program;
2.
After 20 minutes, pause and add butter;
3.
The bread maker resets the kneading program. After the end, place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole does not shrink, which proves that the dough is complete. Good fermentation
4.
Take out the dough, divide into 8 portions, vent and spheronize, cover with plastic wrap, and relax for 20 minutes;
5.
Roll the dough into a rectangle;
6.
Roll up the dough sheet from top to bottom, pinch tightly at the closing;
7.
Finish shaping all small doughs, put them into molds, and carry out the final fermentation;
8.
After the dough is fermented, make a cut on the surface and brush the surface with milk;
9.
Put a small strip of butter and sprinkle with coarse sugar evenly;
10.
Preheat the oven to 160 degrees, put it in a baking tray, and bake for about 18 minutes.
Tips:
1. The water absorption of flour is different. Please increase or decrease the amount of liquid in the formula as appropriate.
2. Take the butter out of the refrigerator in advance. It doesn't need to be softened specially, just cut it into strips and put it on the dough directly.
3. The surface of the dough can be brushed with milk, egg liquid and water, mainly to make the sugar stick more on the surface of the bread.
4. Adjust the baking time and temperature according to your own oven.
