2. All materials except butter are added into the mixing tank of the chef's machine.
3. Add butter softened at room temperature and knead it into a rough thick film.
4. Knead until you can pull out a thin and strong film, because millet particles will cause damage to the dough fascia, so don't knead for too long.
5. Organize into dough and conduct basic fermentation in a warm place.
6. Ferment to twice the size, dip your fingers in dry flour and poke a hole in the dough, don't retract, as shown above.
7. Directly divide the dough into four doughs of equal size after exhausting.
8. Take a small dough and knead it into a long strip of about 40 cm.
9. Make a knotted circle, pay attention to put your hand into the hole and grab one end of the dough to pull it out, so as not to destroy the state of the dough.
10, one more time.
1 1, after the third winding, pinch both ends of the dough and seal it. Be sure to pinch it tightly, or fermentation and baking will make the joints burst open.
12, four small doughs are formed in turn and put into a fermentation box for secondary fermentation.
13, fermented to twice the size, sent to an oven preheated in advance, and baked at the reference temperature of 180℃ for 23 minutes.
14. Brush a layer of melted butter on the surface of bread in time after baking, which can increase aroma and keep moisture.