1. Put 300g of high-gluten flour, 25g of milk powder, 135g of water, 45g of egg liquid, 40g of sugar, 2g of salt, and 4g of yeast in the main ingredients
2. Replace the kneading hook on the cook machine and turn on the low-speed 2nd gear to work
3. After mixing the ingredients into a dough, switch to gear 4 and knead the dough until smooth
4. Add 20g corn oil
5. The cook machine continues to work and knead until the film comes out
6. Remove the kneading hook, cover the egg-beating tray with plastic wrap, and place it in a warm place to ferment
7. Ferment to double the size; dip your fingers in flour and poke a hole in the dough. The hole does not shrink or collapse, indicating that the fermentation is complete
8. Put the fermented dough into the egg-beating bowl, start the cook machine to stir to exhaust
9. The vented dough is kneaded and divided into eight small doughs of equal size, rounded, covered with plastic wrap, and allowed to stand for 10 minutes
10. Take a dough, roll it out, and vent
11. Roll up the dough and roll it into a long roll
12. Place the rolled bread rolls in the baking tray one by one
13. Place the baking tray in the oven, put a bowl of boiling water, and roll the dough twice
14. Use the dough time to make meringues. Mix 30g of a water and 10g of corn oil in a milk pan and boil, then pour 20g of a all-purpose flour into it and stir quickly until there is no dry powder. Turn off the heat and put a Stir 2 egg yolks evenly in three times and pour them into the pot and stir evenly. After cooling, put them in the piping bag for later use.
15. The dough roll is obviously bigger and fatter, indicating that the second fermentation is complete
16. Brush b egg liquid
17. Squeeze the pastry on the roll; put it in a preheated oven and bake
Tips:Fire up and down in the oven, middle level, 165 degrees, about 30 minutes
