1. Medium seed method, medium seed dough: 300 grams of high flour, 2.5 grams of yeast, 100 grams of milk, 25 grams of egg liquid, all into the bucket of the bread machine in the order of putting liquid first and then powder
2. Load the bread bucket into the bread machine, start the dough mixing program, and combine the materials into a dough
3. Load the bread bucket into the bread machine, start the dough mixing program, and combine the materials into a dough
4. Tear the dough into small pieces into the bread machine, add 20 grams of egg liquid, the remaining sugar, salt, 1 gram of yeast, and milk powder to knead the dough
5. Knead to the expansion stage and add softened butter
6. Complete expansion stage from kneading to touch
7. Divide into 12 parts, knead and relax for 10 minutes
8. Roll it into a tongue, roll it up from one end
9. Into the mold
10. Put it in the oven and put in a bowl of hot water, close the door, and carry out the second fermentation
11. Send to 8 minutes full, take out the egg-shabu mixture and sprinkle with almond slices
12. Put it into the preheated oven at 160 degrees for 35 minutes at the bottom layer, and cover with tin foil to keep the fire
13. Take it out of the oven and let it cool for consumption
Tips:This formula can be used for two 6-inch modules. The temperature and time are for reference only and can be adjusted according to actual conditions.
