1Put all the ingredients (except butter) into the bread machine to knead into the dough, knead until the dough is smooth, add butter and continue kneading until the expansion stage, and complete the basic fermentation.
2Take out the dough from the barrel, exhaust it, divide it into 4 parts, roll it round and relax for 15 minutes.
3The dough is pressed flat, rolled into an oval shape with a rolling pin, turned over, rolled up and down into an olive shape.
4After 60 minutes of second fermentation, brush the egg liquid, then cut a cut on the face embryo with a knife blade and squeeze in the butter. Middle floor 180 degrees, 18 minutes (adjust according to your oven)
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