1. Pour milk and eggs into the bread machine
2. Then add white sugar and flour in turn, and put yeast and salt on both sides of the flour.
3. Load it into the bread machine for kneading. After the first process completes the dough into a dough, add butter and continue kneading.
4. When there are five minutes left in the bread machine, press the pause button, take out the dough and ventilate it and divide it into two parts. Add red yeast rice powder to knead one part and cover it with plastic wrap to ferment.
5. Fermentation at room temperature is twice as big, about an hour, and you can just poke your fingers without retracting
6. Take out the air again and divide it into two parts, and let the plastic wrap on the back cover stand for 20 minutes
7. Take out a primary color dough and roll it out into a tongue-shaped oval, then take a red dough and roll it out and superimpose it on the primary color dough
8. Roll up the rear cover with plastic wrap from top to bottom and let stand again for 10 minutes
9. Put it into the water cube toast mold of the learn kitchen mold, and carry out the second fermentation in the oven, and put hot water at the bottom to ferment for about half an hour.
10. Cover the oven and bake at 160 degrees for 35 minutes
11. After baking, put it on the side and put it into a fresh-keeping bag to exhaust the air.
12. I made two patterns, one is to separate the original color dough and the red dough, as shown in the fermentation diagram above, the other is superimposed, please feel free to play.
13. Finish cut and eat
Tips:Add appropriate amount of water according to the situation, the water absorption of flour is different
