Mix all the ingredients except butter in the toaster
Turn on the bread maker's dough I and start kneading for 15 minutes
Knead until slightly smooth. Add the butter to the dough and transfer to dough mix II. Knead the dough for 30 minutes
Knead the dough until it pulls out a large film (45 minutes, this film forgot to take a picture). The dough is rounded and fermented in a bread barrel (it took me 60 minutes to ferment).
After the dough has been fermented, brush the surface with a layer of cow's milk, use the baking function of the bread machine for 40 minutes, and begin to bake
Bake until the surface is slightly colored, then brush a layer of milk, continue to bake
Toast well and evenly colored
Pour the toast out of the bread barrel and slice
1, knead the dough in place, dough to be able to pull out a large film, the toast is soft enough. 2, oil is also the key to keep the toast soft, I used the light cream of this recipe, even if the toaster baked, even if you are using the automatic process of the toaster baked, the skin is slightly hard, but the inside is still very soft. 3. Use the bread machine for fermentation. Since the temperature in the bread machine is a little high, you can use the spray pot to gently spray some mist over the dough during the fermentation process to increase the humidity in the barrel. 4. I used the separate baking function of PE8200UG, which was manually adjusted to 40 minutes. My portion of toast is just right for 40 minutes, and it feels like if I bake it any more, the skin will harden. 5, baked bread, if not immediately eat, such as a little cool to seal up, eat the next day will still remain so soft.