1. Throw all the materials except butter into the bread maker and knead for 10 minute. Add butter and knead until the gluten swells.

2. Put the kneaded noodles in the toaster and ferment for half an hour.

3. Soften margarine at room temperature and knock it into large pieces for use.

4. Roll the dough twice the size of margarine, put the margarine in the middle, fold it to the left and right in the middle, and then pinch the joint tightly. Relax 15 minutes.

5. Roll out the relaxed noodles, fold them by 30%, and relax for 15 minutes.

6. A total of three times, each time 15 minutes.

7. Roll the dough folded for the last three times into 0.4 cm thick slices and relax for 15 minutes.

8. Take half of the dough and cut it into an isosceles triangle with a wheel knife, and cut a knife at the bottom.

9. Coat the surface with milk and roll it up as shown in the figure. This is a small horn. (Some of me added blueberry sauce):)

10. Put the formed bread embryo into the oven for final fermentation, and be careful that the temperature does not exceed 35 degrees, otherwise the oil will melt. I set the oven to 30 degrees and put a bowl of hot water in it. It will take about 50 minutes.

Coat the surface of 1 1 1 Add the egg liquid, preheat the oven 180 degrees, put it in the middle layer and bake 15 minutes. Look at me baking such a big plate.