1. A big collection of materials
2. Mix water, milk and sugar together and stir well
3. Add flour and yeast to soften the dough until the surface is smooth
4. Roll out the soft dough, wrap it in plastic wrap and freeze for 30 minutes
5. Take out the frozen dough, roll out a rectangular piece of dough, wrap in a piece of butter and pinch the edges tightly
6. Tap gently with a rolling pin to spread the dough. Roll the dough to a uniform thickness. Fold the rolled dough into 1/3 toward the center; then fold in from the top to the center to make the dough sheet into two folds.
7. Then beat the dough sheet to stretch it into a rectangular shape. Fold the two ends toward the middle, and then fold it up and down to form a 4-fold. Place it in the refrigerator for 20 minutes.
8. Take out the dough sheet and roll it thinly, remove the edges at both ends, cut into a triangle, cut an opening in the middle of the triangle, lightly press the dough with both hands to roll forward, put the dough into a baking tray with the opening facing down, and shape it into a horn shape
9. Ferment after brushing a layer of egg liquid, and brush the egg liquid again when the fermentation is 1.5 times larger
10. Put it into the preheated oven, turn on the heat to 190 degrees, lower the heat to 140 degrees, and bake for 15 minutes.
11. Roasted until golden
