1. Knead all ingredients except butter into a smooth dough, then add butter and knead until the film is formed.
2. When the dough is fermented, make the puff batter: Bring the butter (20g) and water (40g) to a boil, turn off the heat and pour in the high flour (30g) and stir to form a dough.
3. When it is not hot to your hands, pour in egg liquid (50g) little by little and stir into a smooth paste.
4. The dough base is fermented to 2.5 times larger.
5. Exhaust is divided into 4 parts, rounded and relaxed for 15 minutes.
6. Take a portion of the dough and roll it out into a tongue shape.
7. After turning it over, thin the bottom edge.
8. Roll up from top to bottom.
9. Make four portions of dough one by one and put them in the baking pan.
10. Fermented again to 2 times the size.
11. Brush the whole egg liquid on the surface, squeeze the puff batter back and forth, put it in the preheated oven, and heat the middle layer up and down at 180 degrees for 18 minutes.
Tips:You can put more sugar in the bread in an appropriate amount, so that the bread body cannot be colored in time during the baking process and the puff batter will be burnt.
