Cooking Steps

1. 

   Step1:First, put the high gluten milk flour, salt, sugar and dry yeast into the bread bucket in order (put the salt and sugar diagonally. The yeast digs a hole in the high flour and buries it

2. 

   Step2:Turn on the kneading function. I kneaded for 15 minutes first, then put 30 grams of butter into the bread barrel. Then knead the kneaded noodles for 15 minutes to see the state. If there is a film, it can directly turn on the fermentation function of the bread machine. I sent 42 minutes (if the kneading does not rebound after fermentation, it means the fermentation is done)

3. 

   Step3:Take out the fermented dough and pat it for exhaust. Divide it into three parts. Roll it round. Cover with plastic wrap and relax for 15 minutes. Then it can be reshaped

4. 

   Step4:After relaxation, take the dough and roll it into strips, turn it over and roll it up

5. 

   Step5:Roll up the dough, roll it up, turn it over, roll it up agai

6. 

   Step6:Roll, roll and put the dough in the toast bo

7. 

   Step7:Put it in the oven and ferment for 50 minutes. Put hot water under 38

8. 

   Step8:After fermentation, put on the toast cover. You can bake the middle and lower layers. Heat up and down 180 degrees. 35 minutes, the temperature of the oven in my home is high. If you don't want to paste it, put a piece of tin paper to block it

9. 

   Step9:Take it out immediately after baking. Shake it. Take it out and cool it

10. 

    Step10:It can be sliced after cooling. It's delicious and can be eaten with salad dressing. It's the best choice for breakfast.