1. Medium type dough: 350 grams of high flour, 233 grams of milk, 1.5 grams of yeast, 10g of sugar and make a dough. Refrigerate at 4 degrees in the refrigerator and use it the next day.
2. Main dough: 150g high powder, 3g salt, 30g sugar, 16g milk powder, 70g whole egg liquid, 76g milk, 3.5g yeast, 40g butter. Add the butter until the dough becomes smooth.
3. When the dough is fully integrated, the film can be pulled out, and the edges of the holes are smooth.
4. Cover the dough with plastic wrap to save hair.
5. Ferment to double the size.
6. The recipe is two toasts, tapped to exhaust
7. Divide equally into two doughs, and divide each dough into 3 equal parts. Roll each into a round shape, cover with plastic wrap and relax for 10-15 minutes.
8. Roll the dough into a strip, roll out the bubbles in the dough, and then turn it over and roll it up.
9. After each is done, relax for about 10 minutes.
10. Roll it out into a long strip, then roll it up again.
11. Do not exceed 2.5 laps.
12. Put it in a toast box.
13. Ferment to 8 or 9 minutes full, brush the surface with egg liquid, preheat the oven up and down for 180, and bake for 35 minutes.
14. Shake the mold out of the oven, immediately demold, let it cool, and pack it.
15. Picture taken at night.
16. Although it has been baked countless times, I did not expect that there is no suitable photo. This time I didn't take pictures again, so my husband broke a piece. I didn't pay attention to the second provincial post this time, and post some.
