Pour all the materials except butter into the bread barrel in the order of liquid, powder, flour and yeast. The dough can be thawed in the microwave oven for two minutes, and the dough making program chooses to tear small pieces. After about five minutes, after kneading the tendons, add butter and knead for another 20 minutes.

The specific steps are as follows:

Dice the butter and soften it for later use. Put all the ingredients except butter and dry yeast into the bread maker, and remember not to put dry yeast ~

Start the dough mixing program until it becomes dough and let it stand for half an hour, which makes it easier for the dough to reach the complete stage. If it is winter, it will take 5 hours to get out of the film, but it should not be kept for too long in summer ~ if it is to be kept for a long time, it needs to be refrigerated in the refrigerator.

Add dry yeast to the dough (the dough can look like a film at this time) and start the kneading program for about ten minutes.

Add 30 grams of butter softened in advance, start the kneading program, and continue kneading for 10 minutes until the completion stage.

Put the dough in a fresh-keeping bag and freeze it in the refrigerator for half an hour. When freezing dough, squeeze 160g butter into a rectangle.

Sprinkle a little high-gluten flour on the chopping board, take out the frozen dough, stretch it into a rectangular dough twice the size of butter, and wrap it in butter.

Cut the dough into nine long strips, then divide it into three groups, three strips in each group, fold it into braids, and put the two ends down into the bread machine barrel for secondary fermentation until it is full.

Start the baking program of the bread machine (you can also choose the mode of soft bread according to your own preference). The baking time needs to be set to 40 minutes, and the bread should be light in color and weigh 500g g. Bake until the surface of the bread is golden, immediately take out the mold and put it in the belt while it is hot to prevent the crust from hardening.