1. Mix the dough and put it in the refrigerator to ferment for 12-17 hours.
2. The dough is fermented to 3-4 times larger.
3. Tear the fermented dough into small pieces and put it into the bread machine.
4. Put all the ingredients in the main dough except butter, and knead the dough.
5. Knead the dough until it can pull out a thin and transparent film.
6. Proof the dough for half an hour at room temperature.
7. Divide the dough into 3 portions, round and let stand for 15 minutes.
8. Roll out the dough, pat the edge bubbles, and roll it up.
9. The dough is placed in the entrance kitchen HELLO KITTY non-stick sliding lid toast box, below 35°, waiting for fermentation.
10. The bread dough is made to 9 minutes full, the surface is brushed with egg liquid, the oven is preheated by 180°, and the middle and lower layers are roasted for 40 minutes.
11. Once the bread is baked, take it out and demould it. After being warmed, put it into a fresh-keeping bag and seal it at room temperature.
Tips:The basic fermentation of the dough cannot exceed 27°. In summer, you can try to ferment the dough in cold storage. 2Bread baking time and temperature can be flexibly set according to your own oven.
