1, weigh all the materials for later use, and put other materials except butter into the bread machine to knead into smooth dough.
2. Add butter and continue to knead to the complete stage.
3. You can pull out a large piece of film by hand.
4. The kneaded dough is fermented at room temperature for about 2 hours, and the fermentation is completed when the finger is dipped in flour and the hole is not retracted.
5. The fermented dough is vented.
6. Divide into three parts, knead round, and relax for 10 minute.
7. Relax the dough, exhaust it again and roll it up from top to bottom.
8, relax again 10 minutes.
9. After relaxation, roll it out again as shown in the figure.
10, roll up from top to bottom, pinch and close the edge.
1 1, put into a mold, carry out secondary fermentation, and preheat in an oven 160 degrees.
12, secondary fermentation until the mold is nine minutes full.
13, put in the oven, 160 degrees for 40 minutes.
14, demoulding can be carried out from the furnace.
15, finished product.
16, finished product.