1. All the ingredients except butter are mixed in a basin and stirred into a dough without dry powder
2. Put the dough into the bread machine and start the dough mixing program for 13 minutes
3. After the program is over, knead the dough until it is smooth, pull out a small piece of rough and easy to break film, and add softened butter
4. Start the second mixing procedure for 13 minutes. At the end of the program, the dough is kneaded to the expansion stage, small pieces, smooth, and non-breakable film can be pulled out, and the bread bucket is directly covered with a wet cloth for fermentation
5. The dough fermentation is over. Twice the size
6. Take out the dough, sprinkle with dry powder to prevent stickiness, knead the dough, remove the air, divide the dough into six equal parts, knead it, roll it and relax for 5 minutes
7. Take a dough, flatten it and roll it into an oval cake
8. As shown in the figure, roll up from top to bottom, and tighten
9. Squeeze
10. Close down and arrange it into an olive shape
11. Do everything, put it on a baking tray lined with greased paper, leave a distance, and ferment for the second time
12. After the second fermentation is over, the volume of the raw bread embryo is twice as large. Brush a layer of egg liquid evenly on the surface, cut a few evenly with scissors, and sprinkle an appropriate amount of coarse sugar on the knife edge. Preheat the oven at 200 degrees, place the middle layer on the baking tray, adjust the temperature to 180 degrees, and bake up and down for about 20 minutes
13. The surface of the toasted bread is golden, let it cool and keep it sealed
Tips:1. The temperature and time of the oven are adjusted according to the conditions of the oven.
2. The water absorption rate of flour is different, and the amount of liquid material should be adjusted appropriately.
3. If the temperature is high, it is best to use iced liquid materials and open the lid of the bread machine to knead.
