1. Mix the soup ingredients evenly and heat it into a paste on low heat
2. Knead into a thick film and add butter
3. Add softened butter
4. Knead out a strong film and the kneading process is complete
5. Ferment in the bread machine
6. Vent air after fermentation, cover with plastic wrap and relax for about 20 minutes
7. Divide evenly into 7 equal parts
8. Roll into a tongue shape
9. Roll from both ends to the middle
10. After everything is done, put it in the oven for secondary fermentation, put a bowl of hot water in the oven, and use the oven for secondary fermentation.
11. After the fermentation is twice as big, use a bread knife to cut the slits with random patterns, and then sprinkle dry powder on the surface. Bake in the oven at 150 degrees for 20 minutes.
Tips:1. Adjust the temperature and time according to your own oven. I use the air oven for baking. If you use an open oven, it is recommended to bake at 170 to 180 degrees for 25 minutes. \n2. Do not add milk at one time. The water absorption is different if the flour is different.
