Flour powdered sugar salt yeast is poured into the bread machine and stirred with chopsticks. Pour in the broken egg liquid and pour in the milk. Start and face functions. After 30 minutes, the bread is fermented and the fermentation is 2 times larger. Now the heat is usually 30 minutes. The fermented dough is placed on the panel for venting and shaping. Sprinkle with dried fruit and roll into a roll
Cover the cotton cloth for secondary fermentation, oblique cut, expose the nuts, brush the egg liquid, put in the oven
The next two layers of position, the first 20 minutes up and down 180 ° C after 20 minutes, the upper official adjusted to 100 because the egg liquid is easy to paste. Each oven is different, and it is adjusted according to experience.
This is a cut-off look. If the oven at home is small, make a few more small ones, so that cooked is fast.
This is the second stove made two small, my home oven is 38 liters