2. Prepare the ingredients, and put the ingredients except butter into the bread machine and knead them until they swell.
3. Then add butter and continue to knead until smooth.
4, can pull out a thin layer of glove film, put it in a container and seal it with plastic wrap, and ferment it to twice the size at room temperature.
5. Punch a small hole in the fermented dough without rebounding or retracting, indicating that the fermentation is complete.
6. Thoroughly exhaust the fermented dough, divide it into 65,438+02 small doughs on average, round it, cover it with plastic wrap and let it stand for 65,438+00 minutes.
7. Let the small dough stand and exhaust, and roll it into a tongue with a rolling pin.
8. Roll it up from top to bottom and pinch it.
9. Then continue to roll out long strips with rolling pins in turn.
10, also rolled up from top to bottom, put it away and knead it.
1 1. Put all the remaining dough in the baking tray according to the closing order, leaving a gap, and put it in the oven for secondary fermentation (oven fermentation function, a bowl of warm water at the bottom).
12, take out the fermented dough and brush it with a little whole egg liquid.
13. Preheat the oven in advance, heat it up and down 180 degrees, bake it 15 minutes, and the surface is golden.