1. Mix high powder, sugar, salt, milk, milk powder, and eggs into a dough, knead until the sugar is completely integrated, add yeast and knead until a thick film is formed.
2. Add corn oil in 5 times (each time you knead the oil and the dough well, then add another oil, you need to add a small amount of oil gradually to knead well), knead until it is fully expanded (the film comes out).
3. The dough is fermented for about 1 hour to twice as large.
4. Divide the dough into 6 portions, knead into strips, cover with plastic wrap and relax for 15 minutes.
5. Roll out the long strip of dough, smear with applesauce, and cut a few knives near 1/3 of the filling.
6. Roll up into a cylindrical shape.
7. Put it in a baking dish lined with tin foil and leave it in a warm place to ferment twice to double its size.
8. Brush egg white on the surface, preheat at 140°C, bake at 130°C for 30 minutes (depending on the temperature of your own oven), and cover the surface with tin foil.
9. Finished picture.
10. Finished picture.
11. Finished picture.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
