Add high-gluten flour, dig a small nest on the flour, and add high-sugar tolerant dry yeast.
Start the bread machine, select the response program, start kneading the dough, and stop after the dough is formed.
The kneaded dough is a medium-sized seed and fermented to twice the size. You can choose a fermentation program to make dough quickly. If the temperature at home is high, it can also be wrapped with plastic wrap or wet cloth and fermented at room temperature. Office workers who are pressed for time can put the dough in the refrigerator the night before and take it out the next day to continue the operation, which not only saves time, but also makes the bread taste better. )
Fermented seeds do not need to be vented, but are directly torn into small pieces and put into bread barrels.
Put the main dough (protein 20g, fine sugar 35g, salt 3g, instant yeast 65438+ milk powder 65438+ butter 15g) into the bread bucket (but note that salt and yeast should be separated and cannot be mixed together, because salt will inhibit yeast fermentation).
Start program 6, and stop automatically after kneading 15 minutes. (At this time, check the state of the dough. If the film can be pulled out, but it is not very strong and has irregular holes, butter can be added. )
Add softened butter according to the dough.
Continue to stir 10- 15 minutes according to procedure 6, and the complete stage can be reached.
Pull the dough apart and you can get a strong film.
It can be baked after fermentation. Select the program 12, which is the baking program, and set the time to 40 minutes. (Take out the bread barrel immediately after baking, demould it and cool it. Don't put it in the toaster for a long time, and don't eat hot bread just out of the oven, which is bad for your stomach. Be careful not to burn when taking it out, and wear heat-resistant gloves.