1. Put all materials except butter into the bread machine 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 as big as margarine, put the margarine in the middle, fold it in half from left to right, and tighten the joints. Relax 15 minutes.

5. Roll out the relaxed noodles for 30% discount and relax for 15 minutes.

6. One * * * is to open it three times, and relax each time 15 minutes.

7. Roll the last three folds of dough 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, which is a small horn. (I have some with blueberry sauce):)

10. Put the formed bread embryo into the oven for final fermentation, and pay attention to the temperature not exceeding 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.