1. Core the dried red dates and chop into diced pieces.
2. Put all the ingredients except butter into the bread machine, knead it into a smooth dough, add butter and knead until the film is formed.
3. After the basic fermentation is completed, divide into 6 portions, spheronize and relax for 15 minutes.
4. Take a loose dough and roll it into an oval shape.
5. After turning it over, thin the bottom edge.
6. Roll up from top to bottom.
7. Pinch both ends tightly after rolling.
8. Make 6 portions of dough in turn.
9. Make a group of three, and grow into a 30cm-long strip again, starting from the middle and braiding it downward.
10. After editing the following, turn it upside down and finish editing the rest.
11. After braiding the two braids, put them into cheesecake molds.
12. Place it in a warm and humid place to ferment again to twice the size, brush the surface with whole egg liquid, put it in the preheated oven, and heat the middle layer up and down at 180 degrees for 15 minutes.
Tips:I added a little brown sugar to the recipe to make the bread more rosy and beautiful. In addition, this formula can also directly make a 450g large toast.
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