1. Put all the ingredients into the bread bucket, and use the kneading function for 30 minutes.
2. Take out the dough and knead it round, cover it with plastic wrap or a basin and let it stand for 20 minutes.
3. Divide the resting dough into three equal parts.
4. Roll it out with a rolling dough.
5. Turn it over to thin the front end.
6. Roll up and close.
7. Place them in a 450-gram toast mold.
8. Put it in the oven to turn on the fermentation function.
9. The dough is fermented to 7.8% of the mold and taken out.
10. Cover the toast.
11. Bake in the oven for 45 minutes, the upper tube is 145 degrees, and the lower tube is 170 degrees.
12. After baking, pour out the toast and let it dry.
13. The drawing effect is remarkable.
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