1.Put the medium-sized materials together and mix them into Put the dough in a pot, cover it, and ferment at room temperature until it doubles in size.My room temperature is 22 degrees, which takes about an hour and a half;

2.Pour other ingredients except butter into the bread bucket in the order of liquid first and then powder;

3.Cut the fermented medium seed ingredients into small pieces and put them into the bread bucket;

4. Start the kneading program of the bread machine and knead all the ingredients to the expansion stage;

5. Knead for about 20 minutes, add the butter that has been softened in advance, and knead for another 40 minutes until a large film can be pulled out; Take out the bread machine and place it in a basin, cover it and ferment it at room temperature;

6. Ferment at room temperature of 22 degrees Celsius for about an hour and a half.Dip your fingers into dry powder and poke holes if they don’t shrink back, then fermentation is complete;

7. Take out the dough and deflate it, divide it into three equal parts, roll it into a ball and let it rest for 5 minutes;

8.Take a piece of dough and use a rolling pin to roll it into an oval;

9. Roll up from bottom to top, with the edge facing down, and rest for 5 minutes; the three doughs are ready in sequence;

11.Roll it up again, two or three rolls are best;

12.After two or three doughs are made, place them into the toast mold;

13.Put it into the oven, put a bowl of hot water, adjust to the fermentation setting, set the upper and lower tubes at 38 degrees, ferment for about 40 minutes, and ferment until it reaches 8 minutes.Egg liquid;

14. Put the upper and lower tubes into the oven at 180 degrees and bake for 40 seconds Minutes, cover with tin foil when baking for ten minutes to prevent the top from being burned; when the time is up, take it out and put it on the grill to cool;

15.Look, isn’t it very tempting? It hasn’t cooled down yet, but I can’t wait to eat it!

16.The brushed effect is not bad either!