Step 1

The ingredients are ready, and the butter is softened. Mix the indentation materials and mix well.

Step 2

2. All dough ingredients except butter are kneaded in a bread machine.

Step 3

3. After kneading into a ball, add butter and continue kneading.

Step 4

4. The complete stage of kneading into a film is sufficient. Roll for basic fermentation, 30 degrees, about 60 minutes.

Step 5

5. Roll out the fermented dough into a 40*20 rectangle and turn over

Step 6

6. Spread basil sauce, leaving a distance of 2 cm around and do not apply it.

Step 7

7. Fold 1/3 to the middle.

Step 8

8. Fold the other 1/3 again, so that it is the first 3% fold.

Step 9

9. Turn the direction of 90 degrees, pinch the three sides of the opening, roll it out again, and fold it again by 30%.

Step 10

10. At this time, cover the plastic wrap and relax for 10 minutes.

Step 11

11. Roll it out again and cut it into 3 strips.

Step 12

12. Pinch the 3 strips tightly at the top.

Step 13

13. Punch the cross-section up, braid it, and pinch both ends.

Step 14

14. Put it in a toast box for secondary fermentation.

Step 15

15. Ferment until the toast box is 8-9 minutes full

Step 16

16. The lower layer of the oven is 200 degrees for about 30 minutes, and the tin foil is covered in time

Step 17

17. Shake out the hot air out of the oven, and let it cool off the mold.