1. Knead all the ingredients of the middle kind of dough into a dough and put it in the refrigerator for 12-17 hours
2. Put the ingredients except butter in the main dough material into the bread machine, and shred the medium dough and put it in, and knead it with the bread machine to the expansion stage.
3. Add softened butter and knead out the glove film, or you can rub it by hand or drop it. The film can be released after 20 minutes.
4. Fermentation at 28 degrees at room temperature is 2 to 2.5 times larger for 1 hour
5. Exhaust the dough in three portions, cover with plastic wrap, and relax for 15 minutes
6. Roll into an oval shape, roll up from top to bottom, pinch tightly to close the mouth
7. Put in toast box
8. Put it in the oven with a fermentation function of 37 degrees, put a bowl of hot water next to it to increase the humidity, and ferment to 8 minutes full for about 1 hour
9. Preheat the oven at 180 degrees for 10 minutes, put it in the lower part of the oven at 180 degrees and fire up and down for 40 minutes, about 10 minutes, the color is satisfied, and the tin foil is covered.
10. Organization is great
Tips:1. The amount of a 450g Sanneng toast box 2. The water absorption of flour is different. If it is too wet before adding butter, add some flour to adjust. I use Russian high flour, and I feel that the amount of water can hold 3. The temperature is based on your own oven Tune
