1. Dissolve 3 grams of yeast with 126 grams of warm water, add 210 grams of bread flour, and knead it into a dough, then put it in the refrigerator to ferment for 17 hours
2. Tear the middle seed dough into small pieces and put it in a bread bucket, pour in condensed milk, egg liquid, 26 grams of water and salt
3. Pour in the flour and yeast, put the bread bucket into the Dongling JD08 bread machine, close the lid of the bread bucket, and select the kneading program for 10 minutes (different models of bread machines have different kneading times)
4. After mixing the dough for 10 minutes, add the butter into small pieces
5. Continue to knead the noodles for 18 minutes, until the expansion stage. Leave the dough in the bread machine and let it rise for about 30-40 minutes
6. Take out the dough, lightly press to exhaust, divide into 8 portions, cover with plastic wrap after rounding, and relax for 20 minutes
7. Roll out into an oval shape, with the smooth side facing down, and thin the bottom edge
8. Roll up from top to bottom, cover with plastic wrap, and relax for 5-10 minutes
9. Knead to a length of about 30 cm, if the kneading is not long, continue to relax
10. Tie a knot and leave a section for both the beginning and the end
11. Squeeze the head and tail tightly
12. Close the mouth and put it at the bottom, put it into the 8-inch mold
13. Put it into the oven (when fermenting, place a bowl of hot water in the oven to make the oven have a certain degree of humidity), ferment for about 40 minutes at 37 degrees, and brush the surface with egg liquid. (The fermentation time is for reference only, it depends on the fermentation state of the bread embryo)
14. Put it into the Dongling K40C oven that has been preheated to 170 degrees, and bake for about 30 minutes (baking temperature and time are for reference only), pay attention to the coloring of the bread, and cover it with tin foil in time to avoid excessively deep coloring. After baking, take the bread out and let cool in time, and store the uneaten bread in a fresh-keeping bag at room temperature
