1. Pour all ingredients except salt and butter into the cook machine;
2. Stir until the dough becomes gluten, add salt;
3. Continue to stir until the film is thick, and the holes are smooth and toothless;
4. Add butter
5. Stir until the glove film;
6. Tighten fermentation for 40 minutes;
7. Divide the fermented dough into 9 portions;
8. Tighten into a group;
9. Roll into a long bar;
10. Fold the two sides in half;
11. Roll up opposite ends;
12. The second serve is 35 degrees and 40 minutes, and the serve is twice as large;
13. Sprinkle a thin layer of flour on the surface and cut the cross fork with a knife;
14. Preheat the oven for 20 minutes and bake at 170 degrees for 18 minutes.
Tips:1. Fresh yeast: dry yeast=3:1
2. The dough does not have to be twice as big for a single serving, just 40 minutes of fermentation;
3. When sprinkling the flour, don't knock it with your hands. It is easy to be too thick. Use a spoon to tap the sieve lightly so that the sprinkled flour is thin and even.
