1. All the ingredients except butter are mixed in a basin and stirred evenly to form a dough without dry powder.
2. Put it in the bread machine and start the first kneading program for 13 minutes.
3. At the end of the program, the dough is smooth, the rough and fragile film can be pulled out, and butter is added.
4. Start the second kneading program for 13 minutes. When the program is over, the dough is kneaded to the expansion stage. A small piece of smooth and non-breakable film can be pulled out, and it is directly covered with a wet cloth and fermented in a bread bucket.
5. The dough rises to twice its size.
6. Take out the dough, sprinkle with dry powder to prevent stickiness, knead the dough to remove air, divide the dough into six equal parts, knead it, roll it round and relax for 5 minutes.
7. Take a dough and roll it into an oval shape.
8. Roll it up with both hands from top to bottom, and roll it tightly.
9. After the roll is finished, pinch tightly.
10. Close down and arrange it into an olive shape.
11. Do everything and place it on a baking tray lined with greased paper, leave it open for the second fermentation.
12. Two times the size of the second fermentation, evenly brush a layer of whole egg liquid, and cut out even openings with scissors. Sprinkle coarse granulated 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 20 minutes until the bread surface is golden.
13. Dry the baked bread until hand temperature, and keep it tightly sealed.
Tips:1. If the temperature is high, it is best to use iced liquid materials and open the lid of the bread machine to knead the dough.
2. The water absorption of flour is different, it is best to reserve about 10 grams for adjustment.
3. The temperature and time of the oven are adjusted according to the conditions of the oven.
