Cooking Steps

1. 

   Step1:Butter and eggs shall be taken out from the refrigerator in advance and returned to room temperature. All materials shall be weighed accurately and put into the bread barrel. The bread maker shall select the dough file 9 to start and flour, and the dough surface shall be smooth and greasy. The barrel wall shall be clean (about 1520 minutes). Stop the machine and reselect the program; select the bread maker fermentation file 10, and the program will start and flour by default after starting, About 15 minutes later, it enters the fermentation stage. When the dough is fermented to twice the original size, it stop

2. 

   Step2:Take out the dough from the bread barrel and put it on the panel, do not sprinkle dry powder, gently arrange the dough into long strips, and then divide them into 12 small parts in equal amount, gently round them one by one with hands, cover with plastic film and ferment for 1520 minutes, and the dough volume is expanded to twice (at this time, the kitchen room temperature is 26.5 ℃)

3. 

   Step3:Take a piece of dough and press it with your palm. Fold it 1 / 3 on both sides like a quilt. Then fold it in the middle and roll it into a water drop shape. The end of the dough is facing up. Hold one end with one hand, and roll the dough into a length of 20cm with the other hand. Bend the wider end of the rolled dough and gently roll it back to the end with your hand. Put it in the baking tray one by one and brush the egg liquid on the surface, Allow to stand for another 10 minutes. Set the oven to the baking position at 200 ℃ and bake for 15 minute