1. Dissolve the dry yeast powder with 1/3 pandan juice to form a yeast paste, then slowly add salt and white sugar to the mixed flour to knead the dough.
2. When kneading dough, do not add all the flour at one time, it is best to add it in 3 times; when the remaining 2/3 of the flour is added, add a mixture of 250ml of pure milk and 3 egg liquids, mix well and evenly mix the dough.
3. The mixture of eggs and pure milk is left for sweeping bread
4. Finally, add the remaining pandan juice and the remaining flour to the dough until the dough is not close to your hands.
5. After the dough wakes up for 20 minutes, add butter and knead the dough to reveal a smooth surface; divide into 4 portions of 200 grams each and 3 portions of 270 grams each to make the dough into a toast box for second fermentation
6. Sweep the egg liquid after the second fermentation and bake for 15 minutes at 173°C and 195～205°C
